Eggplant Caponata, Basil Pesto Grilled Eggplant, Fried Eggplant Chips, Ricotta Salata, Roasted Red Pepper Aioli, Toasted Pine Nuts – Vegetarian
Yield: 4 servings
Ingredients:
4 each Various types of eggplant (white, Italian, Japanese, baby, etc will work)
1 each Vidalia Onion (fine dice)
½ each Fennel Bulb (fine dice)
2 each Heirloom Tomato (Diced, Medium size)
1 Tbsp Fresh Garlic
1 Tbsp Tomato Paste
¼ cup Capers
¼ cup Olives
2 Tbsp. Olive Oil
2 Tbsp Red Wine
2 Tbsp Italian Herbs (Fresh oregano, basil, parsley)
1 cup Basil Pesto (We blend up fresh basil, pine nuts, garlic, lemon juice with olive oil)
1 Tbsp Toasted Pine Nuts
½ cup Roasted Red Peppers
2 cups Mayo
1 Tbsp Roasted Garlic
½ Tbsp Sherry Vinegar
As Needed Ricotta Salata
As Needed Salt and Pepper
As Needed Frying dredge (we use equal parts flour and corn starch)
Method:
So the point here is to utilize eggplant with different techniques to create a composed appetizer that will impress your guests. Start by sourcing the best ingredients possible and make sure to wash all your vegetables. If you can get different types of eggplants that’s cool as well. The first preparation we will be making an eggplant caponata. Roast your eggplant in the oven with a little bit of olive and salt first, then dice it up. While the eggplant is roasting, medium dice the vidalia onion, fennel and heirloom tomatoes. Start a pot with some olive oil and saute the onions, garlic, fennel until translucent. Add the tomatoes, eggplant, red wine and tomato paste and simmer for about 10 minutes. Add olives, capers and herbs plus some seasoning. Simmer for another 10 minutes and that is the first part of the eggplant preparation. The next preparation is quite easy. You will cut ½ inch discs of eggplant circles and grill them. If you don’t have a grill a nice hard sear will do. Toss the discs in some basil pesto and that is the second preparation. The final preparation of eggplant we will slice very thinly Japanese eggplant but any type will work and we deep fry them after we put them in a flour cornstarch dredge. You can pan fry them if you don’t have a fryer. This will add a nice crunch element to the plate. Finally for garnish, we will make a roasted red pepper sauce that will add some nice depth of flavor. Take your roasted red peppers and place in your blender with mayo, roasted garlic and some sherry vinegar. Top the plate off with some toasted pine nuts, ricotta salata and some more fresh Italian herbs if desired. Enjoy!
