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| Eggplant and Goat Cheese Blintzes Over Caramelized Onions |
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| Ingredients For the Blintzes |
1/2 C Olive Oil
2 T Minced Garlic
1 Medium Diced Onion
2 Peeled and Diced Eggplants
2 Peeled, seeded and chopped tomatoes
1/2 C White Wine
4 oz Goat Cheese
1 bunch Chopped Basil
Salt and Pepper To Taste
6 inch Packaged Crepes |
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| Ingredients For The Caramelized Onions |
2 Onions, sliced thin
1/2 C Olive Oil |
| Method For Blintzes |
| Heat a large pan, 4 quart sauce pot is recommended.
Add oil and heat.
Cook garlic till lightly brown.
Add eggplant and cook while stirring 5-8 minutes, until it starts to break up.
Add the tomatoes and wine.
Let wine reduce for 2 minutes.
Cut off heat.
Add cheese and stir till completely incorporated.
Add basil and season with salt and pepper.
Let mixture cool. |
| Method For Caramelized Onions |
| Heat oil in large sauté pan until very hot.
Add onions and let sit for 1 minute before shaking pan.
Sauté until soft and lightly brown.
Season with salt and pepper. |
| Ingredients For Tomato Salad |
4 Ripe Tomatoes, peeled, seeded and chopped
1/3 C Minced Chive
2 T Olive Oil
Salt and Pepper to Taste |
| Method For Tomato Salad |
| Combine all ingredients.
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| To Assemble: |
- Fill each crepe with 1-2 tablespoons of eggplant mix.
- Fold and bake in oven at 350 degrees for 5-7 minutes.
- Serve over caramelized onions.
- Top with tomato salad.
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