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Mexican Lifestyles Food & Dining Eggplant: A Mad Apple With A Dark Liaison
Mexican Lifestyles Food & Dining Eggplant: A Mad Apple With A Dark Liaison | Eggplant: A Mad Apple With A Dark Liaison |
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| Written by CHEF BERNARD CORRIVEAU And CHEF GILBERTO CABRERA | |
| Saturday, 02 December 2006 | |
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It's winter, time to savor Mexico's tasty crop of fresh
eggplants before they ever reach markets in the United States! WALNUT STUFFED EGGPLANT (Serves 4) This is one of our favorite eggplant recipes, and while it isn't literally stuffed, the combination of flavors is great. 2 medium eggplants, about 1 lb.(450 g) each Extra virgin olive oil 1/4 lb. (113 g) crimini or button mushrooms, sliced 1/2 lb.(225 g) tomatoes, chopped 1 C. (240 ml) chopped onions 4 large cloves garlic, minced 1 t. salt or to taste, freshly ground black pepper to taste 1/2 t. cinnamon 2 t. extra virgin olive oil 2/3 C. (160 ml) walnuts 3 heaping T. capers, drained 1 6-oz. (170 g) can tomato paste 2 to 3 small tomatoes, sliced 1. Cut eggplants in half lengthwise. Leaving a 1/4-inch (.5 cm) rind, scoop out flesh using a curved serrated grapefruit knife and coarsely chop. Put chopped eggplant into a large, deep skillet or flat bottom wok. 2. Rub inside of eggplant shells with a small amount of olive oil and place them on a baking sheet. Set aside. 3. Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté until soft but still chunky, about 5 to10 minutes. 4. While vegetables are sautéing, place eggplant shells under the broiler, and broil 3-inches (7.5 cm) from heat source for 8 to 12 minutes, until fork tender. Watch carefully to prevent burning. Remove from heat source and set aside. 5. Coarsely grind walnuts and add to skillet along with capers and tomato paste, and mix well. 6. Fill eggplant shells with sautéed mixture and top with tomato slices. Sprinkle with salt and pepper, and bake uncovered at 375 F. (Gas Mark 5) for 25 to 35 minutes. Makes 4 hearty servings. EGGPLANT ROLLUPS These are an easy, quick appetizer you can put together in minutes. 1 Medium Eggplant 2 Tablespoons Salt 2 Eggs 2 Cups Bread Crumbs Thin Slices Mozzarella Cheese Thin Slices Prosciutto or Anchovy Fillets Oil-packed Sun-Dried Tomatoes Oil For Frying Peel the eggplant, and cut it into 1/4 inch slices lengthwise. Place slices in a colander with salt sprinkled between the layers. Sit a heavy dish on top of the eggplant, and leave it to drain about 1 hour. Rinse and pat the slices dry. Dip each slice first into the beaten egg, then into the bread crumbs. Preheat the oven to 375 degrees F. Heat the oil to 375 degrees F., and fry the eggplant until golden brown. Drain on paper towels. Slice the sun dried tomatoes into long slivers. Lay out each eggplant slice, and then place on this a couple of the sun dried tomato slivers. Place a layer of prosciutto, or anchovy fillet, and finally a slice of Mozzarella cheese, all cut to fit. Roll up the eggplant like a cigar lengthwise, and secure with a toothpick. Once you have completed all the rolls, place them on a slightly oiled baking sheet, and bake 7-10 minutes or until hot. Serve. Vision Gastronomica specializes in restaurant and hotel cuisine. Private events catering and cooking classes are available. (bernard_puebla@hotmail or This e-mail address is being protected from spam bots, you need JavaScript enabled to view it ) Recipes courtesy of Vision Gastronomica. Tel. 3560-5500 |
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