Last week Blake Van Roekel of prepared these tasty eggplant bites in the market. Here is the recipe you’ve been asking for!
Y
ield 8-10 individual appetizer pieces
1 eggplant, sliced lengthwise ¼”
3 roma tomatoes, quartered
5 oz. goat cheese (fresh mozzarella or ricotta can be used as well)
olive oil
Preheat oven to 325°
Place quartered tomatoes on a sheet pan in the oven. Allow tomatoes to roast and dehydrate until they are reduced in size by a half, about 30-45 minutes. Remove from the the oven and cool. This can also be done slowly in a 200 degree oven for a 2-3 hours. The liquid reduces, and flavor concentrates.
Meanwhile, salt the eggplant on both sides and drain on paper towels for 20 minutes. Wipe dry and brush with olive oil. Over medium heat, saute the eggplant until they caramelize, soften and sweeten throughout. Remove and cool.
To assemble, roll a small tablespoon of cheese with a tomato in a strip of eggplant. If needed, fasten with a toothpick. Spoon pesto over the top of each eggplant roll, plate and serve.
SALSA VERDE
1 small clove garlic, peeled
1 cup packed Italian parsley
1-2 cups fresh basil leaves
2 tbsp capers, drained
2 anchovy fillets, soaked in milk and drained
1 hard cooked egg, yolk only
1/2 cup whole almonds, blanch, peel
½-3/4 cup
olive oil
1-2 tbsp lemon juice
salt, pepper
Place garlic in processor and mince with greens, capers, anchovy, hard-cooked egg yolk, and almonds. Process to a paste. Slowly add lemon and olive oil. Season to taste.
