Sunday, May 15, 2011

Eiffel Eggplant(Eiffel de berenjena)

This is a perfect dish for spring, it can be served as an appetizer or side dish. Simple but delicious.

Ingredients for 4 servings

3  eggplants
2 sliced tomatoes
1/4 cup grated parmesano regiano cheese
3 Tablespoon olive oil plus more to drizzle
3 tablespoons balsamic vinegar of Modena plus more to drizzle
1 garlic clove finely minced
salt and pepper to taste

Wash the eggplants and cut into 1/2-inch thick slices. Rub with some coarse salt and let set for 10 minutes to get the some of the water out of the eggplant. Discard the liquid and dry the eggplant slices on each side with towel paper.

Heat the grill. Whisk the olive oil and balsamic vinegar, add the minced garlic and salt and pepper to taste. Brush the eggplant slices with this mixture and grill for 5 minutes on each side until seared.

On a oven safe pan sprayed with oil, form the tower placing one slice of eggplant and one of tomato, sprinkling salt and pepper and grated Parmesan in between until you have 4 layers of each. Repeat the process to make more towers.

Top the last layer with more Parmesan cheese. Place in the oven pre-heated at 350 degrees and cook for 15 minutes or until the eggplant is soft and the cheese melted.

Garnish with more grated Parmesan, and leaves of arugula, drizzle with olive oil and balsamic vinegar.