Eggplant Steaks With Sun Dried Tomatoes And Olives Recipes

Steps:

• In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
• Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.

Steps:

• Preheat oven to 400°F with rack in middle.
• Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
• Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
• Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
• Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

Steps:

• Place eggplant in a colander, dust with salt and set aside 20 minutes. Meanwhile, heat a 4-quart stovetop casserole on medium-high and add the oil. Dry the beef and brown it on all sides, about 10 minutes. Remove from the pan to a plate. Turn off heat.
• Rinse and dry the eggplant. Reheat the casserole on medium and sear the eggplant, turning frequently, until it is lightly browned, glossy and still somewhat firm, about 10 minutes. Transfer the eggplant to a bowl. Add the fennel, onion and garlic to the casserole and sauté on low heat until translucent. Add the diced tomatoes and pastis and cook, stirring, to deglaze the casserole. Add the sun-dried tomatoes, wine and stock, and bring to a simmer. Season with pepper. Add the rosemary and thyme. Return the meat to the casserole, cover and simmer on low heat for 2 hours, turning once or twice during the cooking.
• After 2 hours the meat should be tender. If not, give it another 15 or 20 minutes cooking. Remove it to a cutting board. Discard herb branches from sauce, and stir in the orange zest and tapenade. Season to taste with salt. Add the eggplant to the casserole and simmer 5 minutes, just to reheat it. Slice the beef and arrange on a platter. Give the sauce another quick heating, then spoon it with the eggplant over and around the meat and serve.

Steps:

• Put a rimmed baking sheet in the oven and preheat to 450˚ F. Combine the eggplant, red onion, 1/4 cup olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl and toss to coat. Spread out on the preheated pan and roast, tossing once, until browned around the edges and tender, 20 to 25 minutes. Remove from the oven and drizzle with the balsamic vinegar; toss gently.
• Meanwhile, combine the sun-dried tomatoes, garlic, lemon juice, 2 tablespoons water and a pinch of salt in a food processor or mini chopper. Pulse until mostly smooth (it should be the consistency of a thick pesto; if it's too thick, add more water 1 teaspoon at a time). Adjust the seasoning, if needed.
• Season the steak all over with salt, pepper and the herbes de Provence. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, about 4 minutes. Flip and cook until browned on the other side, 4 to 5 minutes for medium rare. Transfer to a cutting board to rest 5 minutes.
• Toss the basil with the eggplant; season with salt, if needed. Divide among plates. Slice the steak, divide among the plates and top with the sun-dried tomato mixture.

Steps:

• 1. Trim the ends from the eggplants and peel off the skin. Cut each eggplant lengthwise into four or more 1/2-inch-thick slices. (Some of the slices will be smaller than others, but all should be of equal thickness.) If needed, trim a thin slice from each of the rounded sides so the pieces will lie flat on the baking sheet. Sprinkle the slices with coarse salt and layer in a colander to drain for at least 30 minutes or for up to 2 hours. Rinse the eggplant slices under cold running water and dry well with paper towels, pressing to remove as much moisture as possible.
• 2. Preheat the broiler and position the oven rack about 4 inches from the heat. Line a large heavy baking sheet with aluminum foil. Arrange the eggplant slices on the sheet in a single layer and brush both sides with oil. Broil for 7 to 9 minutes, turning once, until the eggplant is tender and lightly browned on both sides. Leave the broiler on.
• 3. Meanwhile, combine the goat cheese, sun-dried tomatoes, and olives in a small bowl. Toss gently to mix. Divide the mixture evenly over the broiled eggplant slices. Sprinkle the Pecorino Romano cheese evenly over each slice and return to the oven. Broil for 1 minute, or until the goat cheese has softened and the grated cheese is just beginning to brown at the edges. Watch carefully to avoid burning. Scatter basil over the top of each slice and serve at once.