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1. GRILLED EGGPLANT STACKS WITH BASIL CHIFFONADE HOW TO
2. GRILLED EGGPLANT STACKS WITH BASIL CHIFFONADE SKIN

Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature. Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side the eggplant should almost caramelize. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter. Set aside.Ĭut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Spread on a baking sheet and brush with olive oil on both sides. Cut the eggplants into slices about 1/2-inch thick. If you try it, please share your findings.Prepare a barbecue (or preheat a broiler). Fresh basil, finely chiffonade chopped and mixed with a little olive oil and something acidic, in this case white wine, will extract the aromatic flavor of. Eggplants can be grilled and refrigerated for up to 3 days.Polenta can be made up t0 5 days ahead and refrigerated.When ready to use, bring to a boil, simmer on low heat for 5 minutes. The sauce can be made up to one week ahead and refrigerated in an airtight container.Use regular mozzarella instead on smoked.make it in a baking dish and layer like lasagna.Use other vegetables like zucchini, mushrooms, or red peppers.Don’t puree the sauce and use it as a chunky sauce.Don’t make it spicy by leaving out red pepper flakes.Make it lighter by omitting creme fraiche or use 1/2 & 1/2.The picture above is a small square of polenta, a thin slice of eggplant cut in half and then folded in half. Serve as an appetizer by making it into smaller stacks.You can also serve it as one layer.įinish with more sauce on top and chiffonade basil. Add more sauce and repeat with another layer. Make stacks by putting one square of polenta, topped with one piece of eggplant. To assemble, put some sauce on the bottom of each plate or platter. The resulting thin, fragrant ribbons tossed. Heat in the oven until the cheese melts, about 5 minutes Cut fresh basil into a chiffonade by stacking a few leaves and rolling them, then cut the roll horizontally. Place the squares of the polenta and slices of grilled eggplants on a cookie sheet, top with some mozzarella cheese. If using individual ramekins, use a knife to loosen the polenta and un-mold. Un-mold the polenta by inverting the pan on a cutting board. Depending on the size of the eggplant you should have about 10-12 slices, but make sure to have at least 4 – one for each serving if doing single layer.īrush both sides with the olive oil and grill on medium heat until cooked, about 2-3 minutes on each side.

GRILLED EGGPLANT STACKS WITH BASIL CHIFFONADE SKIN

Slice eggplants about ½ inch thick with skin on.

GRILLED EGGPLANT STACKS WITH BASIL CHIFFONADE HOW TO

1 cup polenta, cooked and put in a dish to set (click here to watch a quick video on how to cook polenta_.8 ounces smoked Mozzarella cheese, grated.Cook for a few minutes until the alcohol has evaporated. Return to the pan and season with salt and black pepper. Puree the sauce either in a food processor, or with an emersion blender. Turn heat down to medium-low again and cook the tomatoes for about 20 minutes or until soft. Fry, stirring frequently, until tender and evenly browned, 5 to 10 minutes.

Working in batches if necessary, add a single layer of eggplant, and toss to coat in oil. Add 3 tablespoons of the olive oil and allow to heat until shimmering. Add the chopped tomatoes with the juices and turn up the heat to medium-high until it comes to a boil. Wash skillet and return to medium-high heat. Once heated, add the garlic and sauté until fragrant, about 20-30 seconds. The sauce – Heat a medium saucepan on medium-low heat. ½ teaspoon red pepper flakes or cayenne.

Serves 2-4 Difficulty level: Intermediate Ingredients