Eggplant Bounty Part II
Here are a few other favorite eggplant recipes in Italian cuisine while others are more ethnically diverse. All of these delectables are easy to make and too delicious not to try yourself.
Eggplant Napolean—Serves 6-8
Ingredients
• 3 eggplants
• 2 medium size zucchini
• 3 large homegrown tomatoes
• 1/2 pound buffalo mozzarella, cut into 1/2 inch slices
• 1/2 freshly grated parmesan reggiana
• 1 large can of best quality plum tomatoes, like the Italian Marzanos
• 2 garlic cloves. diced
• 1 medium onion, thinly sliced
• 1/2 cup Julienne sliced basil leaves
• Sea salt
• Freshly ground black pepper
• 1/4 cup extra virgin olive oil
Directions
1. Preheat the oven to 375F
2. Pour half the olive oil in a large skillet at medium high heat and brown the eggplant, zucchini, and tomato slices on both sides. Do one batch at a time—leaving room between each slice so that you are not steaming the vegetables. This should take about 20-30 minutes. After each batch, place the vegetables on paper towels to absorb any excess oil. Test the eggplant and zucchini to make sure they are soft when a pointed knife is easily inserted.
3. In another medium-size pot begin to fry the onion until soft and carmalized. Add the can of tomatoes to a dry bowl and with your hands break them up. Then add them to the pot at medium high heat with the sauteéd onions, diced garlic and the Julienne sliced basil leaves. Mix everything together and bring the pot to a nice bubble. Add a little water if it becomes too dry—about 1/2 cup. Reduce the heat to a simmer and continue cooking for 25 to 30 minutes. Set aside and cover.
4. Form your Napoleans by alternating eggplant, mozzarella, tomato slices, mozzarella, then zucchini. There should be enough slices to make 8-10 Napoleans in 1-2 medium size hotel pans with 3 inch sides. Ladle the sauce on top of each Napolean. Be generous and ladle the remainder of the sauce up and down the rows.
5. Sprinkle all of the grated Parmesan reggiano on top of each Napolean and place the pan(s) in the oven for 15-20 minutes. This should fill you up and treat you to one of the delicacies of the harvest season.
Eggplant Caviar—Serves 6-8
Ingredients
• 6 eggplants
• Juice of 2 lemons
• 1 garlic clove, diced
• 2 mint leaves, diced
• 10 tbsp. extra virgin olive oil
• Salt and pepper
• Buttered toast
1. Here’s a dip that is delicious, good for you, and low in calories. You can use pita cut into eights instead of toast if you prefer,
2. Remove the ends of the eggplants then boil in salted water until very tender—testing by inserting a small, sharp knife tip into the eggplant.
3. Remove the eggplants from the water and drain in a colander.
4. When cool to handle, peel the eggplants in a bowl and mash with a potato masher. Stir in the lemon juice, garlic, mint leaves and olive oil and season with salt and pepper. Serve with buttered toast or pita.
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