September 1st's just in, summer's out the door. I am getting my hands on the last gorgeous vegetables of the season and creating vibrant and tasty dishes to carry on to the Fall. Here is one of my latest recipes.
What you need:
(Makes one salad)
For the filling:
- 2 1/2 tbsp of ricotta
- 1 tbsp of grated Parmesan cheese
- 1 tbsp of chopped/sliced almonds
- 1 tsp. of balsamic vinegar
- Pinch of Salt
- Cracked black pepper
- 1 clove of garlic (minced)
- 10-12 basil leaves
- 1 plum tomato (sliced) / 6 cherry tomatoes
- Drizzle of olive oil
For the eggplant:
- 1/3 of an Italian eggplant ( 4 slices)
- 4 tbsp of flour
- 1 tbsp of grated Parmesan
- 1 whole egg
- 2 tbsp of milk
- Pinch of salt
- Cracked pepper
- Vegetable/canola oil to fry the eggplant
How to prepare:
Combine all the filling ingredients except the tomatoes and basil in a small bowl and let it refrigerate while you prepare the eggplant. Wash and dry your eggplant and slice 4-5 slices thinly. Prepare your flour mixture in one bowl and your egg mixture in a separate bowl. Have a plate ready. Mix the flour with Parmesan, salt and pepper and combine. Mix the egg with milk, salt and pepper and combine. Dip one eggplant slice in the flour and then in the egg mixture and then back into the flour and shake off the excess. Do this for all your eggplant slices. Prepare a nonstick pan and cover the bottom of it with canola or vegetable oil on medium heat. Let it heat up and fry your eggplant 2 minutes on each side. Take them off the pan and let them dry on a paper towel covered surface and cool completely. This will help the eggplants remain crispy.
It's finally time to assemble!
Take one slice of the eggplant, top it with your ricotta mixture, 2-3 slices of tomatoes and 1-2 basil leaves. Drizzle some balsamic vinegar and grated parmesan in between steps. Repeat this process until you have reached you desired height.
Monday, September 1, 2014
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