![]() Garnish with a sprig of mint or parsley and serve. Serve: Transfer the stacks to small salad plates and drizzle a circle of salsa verde around the stack and a little on top. Bake in the oven for 5 minutes or until the mozzarella is melted and the tomatoes and eggplant are heated through. Top the tomato with a slice of mozzarella. Drizzle 1 teaspoon salsa verde on the tomato. Then place a tomato slice on top of the cheese. Close the lid and continue cooking 2-3 minutes more. Then place the tomatoes atop the eggplant and place the mozzarella atop the tomatoes. I close the lid in-between flipping those. Place tomato slices directly on the grill for about 45 seconds a side. Drizzle 1 teaspoon salsa verde on top of the cheese. Place eggplant slices on the hot grill and grill 4 minutes, flip. Then place a mozzarella slice on top of the eggplant. ![]() ![]() Drizzle 1 teaspoon salsa verde on top of the cheese. Repeat 2 times making sure to choose smaller slices as you work your way up. Using a spatula, gently begin stacking with a large slice of eggplant, tomato, and mozzarella cheese. Then place a mozzarella slice on top of the eggplant. Lightly drizzle another baking sheet with olive oil. Drizzle 1 teaspoon salsa verde on the eggplant. Add olive oil and pepper and pulse until smooth.Īssemble Stacks: Put a cooked eggplant slice on a sheet pan. Make Salsa Verde: Put marjoram, arugula, mint, parsley, garlic, anchovy, capers, lemon zest and juice in a food processor. Prep Tomatoes and Cheese: Slice tomatoes and place on a plate and same for the cheese. Roast the eggplant until tender and lightly browned, 15-20 minutes. Lay eggplant on a parchment or silpat-lined sheet pan. ![]() Brush the eggplant generously on both sides with olive oil. Turn over the eggplant and salt the other side and let sit for 15 minutes. Sprinkle with salt and allow the slices to drain for 30 minutes to eliminate the bitterness. Roast Eggplant: Lay the eggplant on a cooling rack over a sheet pan that is covered with paper towels. fresh mozzarella cheese, cut into 24 thin slicesġ salt-packed anchovy, bones removed, soaked in 3 Tablespoons of milk for 10 minutesġ Tablespoon salt-packed capers, rinsed and drained Excuses aside, there is no better way to take advantage of late summer produce than these Heirloom Tomato, Eggplant and Fresh Mozzarella Stacks! The light and tangy Arugula Salsa Verde is a great accessory to this fresh and funky salad.Ģ medium eggplants (2 lbs.) cut crosswise into 16 slicesĤ large heirloom or beefsteak tomatoes, cored and cut into 16 slicesġ 1/2 lbs. Whisk the dressing and spoon over and serve.With all the talk about Lady Gaga’s meat dress at the MTV Video Music Awards, I found myself craving something a little… vegetarian.Top with a couple of snow peas and walnuts. On individual plates, arrange cooked eggplant and tomatoes in stacks with slices of mozzarella, putting snow peas and some of the basil leaves in between.Cut tomato into thick slices, pat dry with kitchen paper and cook on an oiled hot plate until lightly coloured don't over-cook.Brush slices of eggplant with oil and cook over a medium-high heat on a hot plate until very tender and a deep golden brown. ![]() In a separate baking dish, lightly toast walnuts in the oven at the same time as the peas but be very careful as they won't take long to burn.Toss gently then place into the preheated oven to lightly caramelise. Put snow peas in a flat dish, drizzle with avocado oil and season with sea salt and pepper.Slice eggplant into rounds and place them for 15-20mins to dry out any excess moisture.Whisk together Omega Plus Oil, aged balsamic, garlic, sea salt and fresh pepper to make a dressing and keep to the side. ![]()
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