Repeat making stacks and adding them into the baking dish in a spiral. Top each with 2 slices of bell pepper, then 2 tomato slices and a few grilled onion rings. Place the stack on its side in the baking dish, on top of the caramelized shallots. Arrange 3 or 4 slices each of zucchini and eggplant in a circle, overlapping slightly, on each plate. When ready to serve, drizzle the grilled vegetables with the vinegar. 2: Coat the floured eggplant slice in egg wash. Eggplant: There are many varieties of eggplant. While you don't have to use heirloom tomatoes to make these tomato stacks, using them will definitely elevate the recipe to another level. Serve as a quick, easy appetizer, light meal, or side for grilled steak, chicken, or fish. Close the lid and cook, turning them once or twice, until they have grill marks and are softened, about 10 minutes total for the eggplant 7 or 8 minutes total for the zucchini, onion and bell pepper and 6 minutes for the tomatoes. 1: Coat the eggplant slice in all purpose flour, give it a light shake to remove any excess flour. Tomato and Eggplant Stacks are an excellent way to feature the intense flavors and stunning beauty of late summer heirloom tomatoes. Grilled Eggplant & Tomato Stacks are a summer luxury fresh, seasonal, and delicious to the last bite. A splash of red wine vinegar and a sprinkle of fresh basil chiffonade finished the. Use a vegetable grilling basket or place them directly on the grill, in batches if needed. Grilling vegetables, such as eggplants, zucchinis, bell peppers. Have ready a spray water bottle for taming any flames.īrush all the sliced vegetables with oil on both sides, then season with the salt and pepper. For a medium fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds. If using a charcoal grill, light the charcoal once the coals are ready, distribute them evenly in the cooking area. Arrange on a platter and drizzle with the herb oil and sprinkle on fresh chopped herbs.Prepare the grill for direct heat or preheat a gas grill to medium-high (400 to 450 degrees). Place on grill until cheese has softened about 1 minute. Cover with the remaining eggplant slices. Top with a slice of tomato, slice of cheese and a few arugula leaves. Place 8 eggplant slices on a work surface. In step-by-step photographs, Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, and find the meaty heart of an artichoke. Season with salt and pepper, grill until golden brown and cooked through about 3 minutes per side. Remove eggplant from marinade and shake off any excess. Add the eggplant and allow to marinate for 1 hour, refrigerated. Process until pureed, about 5 minutes.įor the sandwiches: Combine the olive oil and garlic in a large bowl or ziplock baggie. Kosher salt and fresh ground pepper to tasteįor the herb oil: Combine the olive oil and herbs in a food processor, season with salt and pepper. Kosher salt and freshly ground pepper to tasteįor the eggplant sandwiches (for 8 sandwiches):Ģ medium eggplants, cut crosswise into ¼ – ½ inch slices, 16 slicesĢ tomatoes cut into ¼ inch slices, 8 slicesġ/4 cup packed fresh sage or fresh basil, chopped or chiffonade the basil Grilled Eggplant, Fontina, Tomato and Arugula Sandwich After a moment of inspiration, this stack salad idea. It’s wonderful served warm but just as good room temperature. My first thoughts always go to eggplant parmesan but I really wanted to figure out a salad application. When I have used a smaller, thinner eggplant, the stacks are more appetizer-like though I will serve this as a side, an appetizer or an entrée’. It’s quite versatile and I find myself returning to this recipe often switching around the cheeses and herbs. I have followed his recipe using goat cheese and basil oil but this time I made it with fontina cheese and sage. But then again, if Bobby Flay refers to this as a “sandwich”, then by all means, it is a sandwich! Okay, maybe, if you don’t mind getting a bit messy. The eggplant slices do function as the “bread” but it’s not a “sandwich” you’d want to hold in your hands to eat. I find it hard to call it a grilled “sandwich”. Ingredients 1 medium eggplant, peeled and cut into 1-inch cubes 2 tablespoons fresh basil, cut into chiffonade 1 1/3 cups all-purpose flour Vegetable oil. With the burger grilling season upon us I like to include some grilled veggie options for my veggie loving friends.
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