Tdg Eggplant A La Plancha Recipes
TDG EGGPLANT "A LA PLANCHA"
Steps:
- Trim the eggplant and cut into slices a bit less than 1/4 inch thick. Brush both sides with olive oil and cook on an open grill or a metal griddle, without letting them brown too much. Lay the cooked slices in a shallow dish, and sprinkle each layer with finely chopped parsely and garlic and a few drops of vinegar. When you are finished, run a fine stream of olive oil over the eggplant. Cover and refrigerate. It will be even better next day.
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- Cut the eggplant into 1-inch chunks, or you can cut it into long planks or round slices. In a large bowl, quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it!). Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.
- Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark. (If you’re roasting eggplant planks, flip the planks at 20 minutes and cook 35 to 40 minutes total, until browned and tender.)
- Remove from the oven and gently toss with the garlic and herbs, making sure to spread out any chunks of garlic that stick together. The eggplant will be very tender so handle it gently. Serve as a side dish, or as Roasted Eggplant Pasta or in an Eggplant Sandwich.
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Jan 20, 2011 SUSCRÍBETE a este canal: http://bit.ly/10nAF2tDescubre recetas nuevas: http://cocinaycomparte.com/Síguenos en Facebook: http://www.facebook.com/CocinaAlNatur...
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