ROASTED EGGPLANT AND TOMATO STACKS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
- Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
- Rinse the eggplant under cold water and dry thoroughly with paper towels.
- Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
- Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
- Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
- Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
EGGPLANT, HEIRLOOM TOMATO, AND BUFFALO MOZZARELLA STACKS
This is from fine cooking Party Food magazine. The picture makes your mouth water! Great ingredients! I can't wait until summer comes around with homegrown tomatoes. I will roast the eggplant in the oven when I can't use the grill.
Provided by Ck2plz
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
- In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Brush the tomatoes and eggplant slices with 1 tablespoon of the herb oil olive. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.
- Grill eggplant, flipping once, until nicely browned and tender, 2-3 minutes.
- To serve-put a tomato slice on four plates. Top each with a slice of eggplant, hen a slice of mozzarella Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.
Nutrition Facts : Calories 357.7, Fat 15.4, SaturatedFat 2.2, Sodium 22.3, Carbohydrate 56.4, Fiber 33, Sugar 23.8, Protein 10.1
EGGPLANT AND TOMATO CAPRESE SALAD
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
- Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
- On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.
EGGPLANT CAPRESE WITH TOMATO AND BASIL
Make and share this Eggplant Caprese With Tomato and Basil recipe from Food.com.
Provided by Vino Girl
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
- Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
- Set the tomatoes aside.
- In a small bowl combine the olive oil, vinegar, salt, and pepper.
- Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
- Bake the eggplant slices for about 10 minutes.
- Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
- Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
- Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
- Repeat to make three more stacks.
- When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
- Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.
Nutrition Facts : Calories 274.4, Fat 19.8, SaturatedFat 8.5, Cholesterol 44.8, Sodium 652, Carbohydrate 11.6, Fiber 5.5, Sugar 5.4, Protein 14.5
EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE
Provided by Tori Ritchie
Categories Cheese Dairy Tomato Vegetable Appetizer Side Vegetarian Backyard BBQ Mozzarella Basil Eggplant Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
- Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.
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CRISPY EGGPLANT CAPRESE STACK - GIRL WITH THE IRON CAST
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4.5/5 (15)Total Time 1 hr 5 minsCategory SaladCalories 472 per serving
- Line a baking sheet with paper towel and place sliced eggplant side by side. Sprinkle 1/2 the kosher salt on one side, then flip the eggplant slices and salt the other side. Let the eggplant rest at room temperature for 30 minutes to draw moisture out [see note]. After 30 minutes are over, rinse eggplant slices in a colander, and pat dry [see note].
- In separate bowls, place the panko breadcrumbs, beaten egg, and all purpose flour. Grab one of the eggplant slices and coat in the flour, lightly shake to remove excess. Next, dip each slice in the egg wash. Finally, place in the panko breadcrumbs and coat each side, pressing the breadcrumbs to adhere. Set aside and repeat with remaining slices.
- In a cast iron skillet, over medium heat [see note] once the oil is shimmering add 2-3 slices of eggplant careful to not overcrowd the pan. Cook for 3-4 minutes on each side until they are golden brown. Carefully remove from the oil and set on a paper towel lined plate to drain excess oil. Add small pinch of kosher salt and black pepper. Repeat and cook remaining eggplant slices.
- In a medium bowl, add the arugula, olive oil, lemon juice, kosher salt, and black pepper, toss to combine.
EGGPLANT CAPRESE STACK - THECOMMUNALFEAST.COM
From thecommunalfeast.com
- Make the basil pesto: Add all ingredients to a food process except for olive oil. Pulse the ingredients and drizzle the olive into the food processor as your pulsing. Continue until your reach a smooth consistency. About 3 minutes.
- Heat frying oil in a shallow pan. Set up your dredging station by placing the panko in one container and mixing the wet batter ingredients into another container. Coat the eggplant rounds in the wet batter then into the panko making sure to press the panko into the eggplant so it sticks. Place onto a plate and repeat until all rounds are coated in panko. Once the oil is hot enough add a few rounds at a time to your pan working in batches and fry the eggplant. Fry on both sides for about 3 minutes until they turn golden brown. Remove from the oil and place on a paper towel.
- To assemble start by placing the heirloom tomato slice down first on your plate, next add a slice of mozzarella and then the fried eggplant round. Optional to build a second stack or just one. For double stack repeat layer.
- Optional to garnish plate with fresh arugula. Next add a generous dollop of basil pesto on top of the eggplant. Drizzle a small amount of olive oil overtop and finish the plate with a drizzle of balsamic reduction and a squeeze of lemon juice.
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5/5 (5)Total Time 25 minsCategory Salad, Side DishPublished Aug 15, 2022
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