If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. Brush eggplant slices with remaining 1 1/2 tbsp oil and sprinkle with sea salt roast on a baking sheet, turning once, until tender and golden, 20 minutes. I think cooking is one of the nicest things a person can do for someone they love (including themself!) the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. ![]() ![]() I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic. Ingredients Makes 4 (main-course) servings 1/4 cup plus 6 tablespoons (about) olive oil 1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices 1 pound plum tomatoes 1/2 onion. Start the stack with the portobello, then the onion and eggplant, then another layer of onion and eggplant. Season well with salt and freshly ground. Sprinkle with a few pinches of brown sugar (this takes the acidity out of the tomato). Slice the tomatoes into rounds that are 1cm thick. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. Preheat an oven to 180 degrees (bake function) Line a large baking tray with baking paper. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I'm also an avid reader, but I have difficulty finding the time. When cooking is complete, layer the ingredients in this order: eggplant, tomato, mozzarella, pesto, and eggplant. You can double stack or make one stack, it is quite filling so if your looking for a lighter bite we suggest only doing one stack.I am an American married to a Belgian, and have lived in Belgium since December 1999. We started with the heirloom tomato slice at the bottom, next went with the mozzarella slice and then the crispy eggplant ring. Once you’ve made your basil pesto and have the eggplants fried or grilled all you need to do from here is make your stack. We used already seasoned panko breadcrumbs for simplicity and used coated the eggplant in a wet batter consisting of flour, cornstarch, salt, baking powder and water which add a nice crispy golden look to our fried eggplant. You simply add a small amount of oil to a pan just enough that it covers the eggplant halfway. Don’t be shy of frying your eggplant here its easy and quick with little mess. ![]() Grill the slices until golden on both sides. Brush with the olive oil and season with the salt and pepper. We’re frying the eggplant here but for a lighter version you can opt for grilling your eggplant instead. Instructions Slice the eggplant into ½ inch round slices. Ratatouille Bruschetta summer’s harvest of eggplant, tomatoes, peppers and onions, simmered low and slow and served on top of an olive oil brushed and toasted slice of crusty bread However, for. The vibrant green color and the herbaceous basil is so appealing and such a great way to add freshness and vibrancy to any dish. grilled eggplant & pesto sandwiches cup toasted walnuts 1 small clove of garlic big handful of arugula (plus reserve a few sprigs for the sandwiches) big. ![]() I don’t know about you guys but fresh basil pesto is something we make all summer long. Top this off with fresh basil pesto and you’ve got a wining combination. 2 medium (about 600g each) eggplants 80ml (1/3 cup) olive oil 170g (3/4 cup) semi-dried tomatoes, drained well on paper towel Salt & freshly ground black. The crunching panko breading on the eggplant adds such a nice crunch to the juicy tomatoes and fresh mozzarella. Quarter capsicums discard seeds and membranes. This crispy eggplant dish reminds us for a light and refreshing caprese salad that you can enjoy on a beautiful hot summer day. To make pesto, blend or process cheese, nuts and garlic with half the smooth, thick puree. Crispy fried eggplant rings layered with heirloom tomatoes, fresh mozzarella, topped with basil pesto and a drizzle of balsamic reduction.
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