VCE: Eggplant Rounds with Cheese and Red Wine Tomato Sauce

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* Exported from MasterCook *

 

Eggplant Rounds with Cheese and Red Wine Tomato Sauce

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 eggplant rounds per person -- grilled, broiled, or fried

3/4 cup grated or sliced mozzarella

1/2 cup crumbled Gorgonzola, or goat cheese,

grated Fontina-or a mixture

Red Wine Tomato Sauce

chopped parsley or basil

 

Place the cooked eggplant rounds on a sheet pan and cover with the cheeses.

Bake at 375F until the cheese melts. Serve with 2 or 3 spoonfuls of the sauce

on each serving and garnish with the parsley.

 

Eggplant Rounds with Gremolata: First make the Gremolata, a simple mixture of

chopped parsley, garlic, and lemon, page 29. Prepare eggplant rounds using

whatever method you prefer. As soon as they're cooked, sprinkle the gremolata

over them and serve.

 

Eggplant Rounds with Chermoula and Pine Nuts: All green herb sauces can be used

this way, the Moroccan marinade chermoula is especially exciting with eggplant.

Prepare eggplant rounds using whatever method you prefer and arrange them on a

platter. Spoon Chermoula, page 56, over the slices and let stand 1 hour or

longer for the flavors to blend. Just before serving, toast pine nuts and

scatter them over the top.

 

Broiled or Grilled Eggplant with Tarator Sauce: Broil or grill two or three

eggplant rounds per person. Generously drizzle with Tarator Sauce, page 67, or

Walnut Sauce, page 68. Garnish with chopped parsley, toasted pine nuts or

walnuts, and, if available, pomegranate seeds. Serve with a garden salad.

 

Broiled or Grilled Eggplant with Goat Cheese and Salsa Verde: Cover broiled or

grilled eggplant rounds with crumbled goat cheese and broil until softened.

Drizzle with Salsa Verde, page 55, and garnish with neatly diced ripe tomato. A

substantial appetizer or light main course.

 

Eggplant Rounds with Peanut Sauce: Broil or grill eggplant rounds, brushing

them first with sesame or peanut oil instead of olive oil. Serve with one of

the peanut sauces, pages 69 to 70, and garnish with chopped cilantro, toasted

peanuts, and a wedge of lime.

 

Description:

" This combination is substantial enough to serve as a simple main

dish. "

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 7/18/01 "

Copyright:

" 1997 by Deborah Madison "

 

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Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Red Wine Tomato Sauce

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 64

Serving Size : 1 Preparation Time :0:00

Categories : Sauces and Condiments

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 small onions

finely minced or grated

2 small bay leaves

6 thyme sprigs or 1/2 teaspoon dried

1 teaspoon dried oregano

1 teaspoon dried savory

1 pinch red pepper flakes

3 large garlic cloves -- minced

1 cup dry red wine

28 ounces canned crushed tomatoes in puree

Salt and freshly milled pepper

 

Makes about 4 cups.

 

Use this as seasoning as well as a sauce. Stir a spoonful into hearty

grain dishes, serve with Herb-Crusted Tofu and Lentil and Caramelized Onion

Croquettes, or toss with pasta and chickpeas for a substantial cold-weather

pasta.

 

Heat the oil in a wide skillet. Add the onions, herbs, and pepper flakes

and cook over medium heat, stirring frequently, for 15 minutes. Add the

garlic during the last few minutes. Raise the heat, add the wine and 1/2

cup water, and simmer until reduced by half, 12 to 15 minutes. Add the

tomatoes and 1/2 teaspoon salt. Simmer until the sauce has thickened,

about 35 minutes. Taste for salt and season with pepper.

 

Variation with Olives: This sauce is good with sturdy pasta, such as

rigatoni, and grilled or fried polenta. Pit and finely chop 1/3 cup

Kalamata, Nicoise, or oil-cured olives. Add them for the last 20 minutes

of the cooking along with 1 tablespoon capers and 2 tablespoons chopped

parsley.

 

 

 

 

 

 

 

 

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