Then you just assemble your stacks! I did eggplant, tomato slice, eggplant, bean spread, sprig of basil – you can of course mix this up or add other vegetables, whatever looks prettiest on the plate. Pop your eggplant slices on the grill or under the broiler for about 3 minutes per side, until they’re nice and soft (you may want to flip them with a spatula instead of tongs, they get soft enough that they could use the extra support.) Transfer each tomato on top of a grilled eggplant round and return the stack to the grill. Lay tomato slices down and char slightly, 3 minutes. Lay eggplant down and cook until browned and slightly softened, 5 minutes on both sides. Once your eggplants are thoroughly sweated (you’ll see why it’s called that – they develop little beads of moisture all over) make sure you rinse the salt off – I have forgotten to do this in the past and unless you reaaaaaallly like salt, trust me, you’ll want to remember to rinse the salt off. Heat a grill or grill pan over medium high heat. Lightly coat a 14- by 17-inch baking sheet with olive oil cooking. Cut polenta crosswise into 8 equal rounds. Try to avoid eating it all with a spoon, this stuff is so tasty! It would make a great dip on it’s own, or a sandwich spread! Cut eggplant crosswise into 8 equally thick slices. While those are sitting and thinking about what they’ve done, you can blend up your bean mixture, which is a can of cannellini (white kidney) beans, some lemon juice, basil, garlic and olive oil – just combine it all in a blender or food processor and blend until smooth. You may also notice I peeled the eggplant with stripes – you could of course peel it entirely or leave the peel on, whichever seems more exciting to you. I highly recommend it for most eggplant dishes. With the eggplant slices still on the grill, starting with the largest two slices, spread a spoonful of sauce and a modest sprinkling of Parmesan onto the top. This step is called “sweating” the eggplants and it helps make them nice and soft and removes some of the bitterness of the eggplant. To prep your eggplants just slice them into 1/4 – 1/2 inch slices (they will shrink a good bit when you grill them so cut them a bit thicker than you’d like them to end up) and sprinkle the slices liberally with salt on both sides. I used two slices of eggplant, a slice of tomato, and a dollop of my bean dip per stack, but if you added another layer of tomato or maybe some grilled zucchini, that would really make these even more interesting. 25 Ingredients You Need for Grilled Eggplant Stack With Roasted Red Pepper Sauce Vegan, Gluten-Free For the Eggplant: 1 large eggplant, sliced 1/2 avocado, sliced 1/4 cup whole corn 2. These are a fun and easy appetizer that would work great for a summer dinner party – or you could just have a few as a light and healthy main dish.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |