Then you just assemble your stacks! I did eggplant, tomato slice, eggplant, bean spread, sprig of basil – you can of course mix this up or add other vegetables, whatever looks prettiest on the plate. When the flames have died down to a nice bed of medium-hot coals, grill the eggplant until theyre soft and striped with crispy grill marks. Pop your eggplant slices on the grill or under the broiler for about 3 minutes per side, until they’re nice and soft (you may want to flip them with a spatula instead of tongs, they get soft enough that they could use the extra support.) Once your eggplants are thoroughly sweated (you’ll see why it’s called that – they develop little beads of moisture all over) make sure you rinse the salt off – I have forgotten to do this in the past and unless you reaaaaaallly like salt, trust me, you’ll want to remember to rinse the salt off. Try to avoid eating it all with a spoon, this stuff is so tasty! It would make a great dip on it’s own, or a sandwich spread! While those are sitting and thinking about what they’ve done, you can blend up your bean mixture, which is a can of cannellini (white kidney) beans, some lemon juice, basil, garlic and olive oil – just combine it all in a blender or food processor and blend until smooth. Drizzle with the best balsamic vinegar you have, or balsamic reduction, and enjoy. Layer with 1 tbsp basil, the second slice of eggplant, the remaining red peppers, and the other 1 tbsp basil. You may also notice I peeled the eggplant with stripes – you could of course peel it entirely or leave the peel on, whichever seems more exciting to you. Put on a baking pan under the broiler or back on the grill with the cover down for 3 minutes or until cheese is melty. I highly recommend it for most eggplant dishes. Become a Member Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more. This step is called “sweating” the eggplants and it helps make them nice and soft and removes some of the bitterness of the eggplant. Kick off your summer cookout with this deliciously tasty and easy to make eggplant stack Sliced eggplant is seasoned with paprika and then grilled until it. Grilling is the perfect method for cooking eggplant, and the Grilled Red Pepper Romesco Sauce is a perfect means of flavoring the eggplant. To prep your eggplants just slice them into 1/4 – 1/2 inch slices (they will shrink a good bit when you grill them so cut them a bit thicker than you’d like them to end up) and sprinkle the slices liberally with salt on both sides. I used two slices of eggplant, a slice of tomato, and a dollop of my bean dip per stack, but if you added another layer of tomato or maybe some grilled zucchini, that would really make these even more interesting. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. These are a fun and easy appetizer that would work great for a summer dinner party – or you could just have a few as a light and healthy main dish. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat.
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