Guest guest Posted December 19, 2000 Report Share Posted December 19, 2000 * Exported from MasterCook * Eggplant Rounds With Shallots And Basil Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 110 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound small eggplants Olive oil Salt and freshly milled pepper 2 large shallots -- finely diced 2 garlic cloves -- thinly sliced Balsamic vinegar 15 basil leaves torn into small pieces plus small leaves for garnish SERVES 4 TO 6 Small Asian and slender Italian eggplants fit better on a crouton if you want to serve little open-faced sandwiches. The eggplant will keep, refrigerated, for several days, but bring it to room temperature before serving. Slice the eggplants into 1/2-inch rounds or ovals. Brush both sides with oil, set on a sheet pan, and broil on both sides until golden. Or, if you prefer, grill them. (Don't worry if the surfaces look dry; they'll soften later.) While they're still hot, make a layer on a plate, season with salt and pepper, and sprinkle with shallots, garlic, and a few drops of vinegar. Scatter the torn basil over the top, then cover with another layer of eggplant and repeat. When done, cover with plastic wrap and let stand for 15 minutes. Pile on a plate or serve on croutons and garnish with basil leaves. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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