|
|
| Eggplant with Sweet Peppers and Fresh Mozzarella Cheese |
| 4 Servings |
 |
| Ingredients |
2 whole eggplants, firm to touch
2 whole sweet red bell peppers
6 oz fresh whole milk mozzarella cheese in
brine (available at Italian stores)
|
|
|
|
|
| Ingredients: Sauce |
1 small bunch fresh sage
1/2 small bunch rosemary
1 T capers
1 bunch flat Italian parsley
4 oz extra-virgin olive oil
juice of 1/2 lemon
|
| Method |
| Cut eggplant across its equator into 1-inch-thick slices; each should
yield five or six.
Place on baking pan brushed with olive oil and ribbed with garlic salt
and black pepper.
Brush with olive oil to taste.
Bake in 450-degree oven for 25 minutes until soft to the touch; the
skin should be dark, not black.
Roast peppers over open flame holding with tongs and turning until
skin is consistently charred black all around.
Place each pepper in a paper bag; allow to sit in closed bag for 10
minutes until cool.
Remove peppers and peel the charred skin away under running
water; also, core an remove seeds, cut into fancy shapes and set
aside in 4 tablespoons olive oil with 1/3-bunch fresh rosemary sprigs
infused in it. |
| Method: Sauce |
| Purée all ingredients in blender until a smooth paste is achieved; thin
it if necessary with a touch of white wine, such as an Onvieto or
Sancerre. |
| To Finish |
| Cut eggplant in 1/2 and arrange like spokes of a wheel on plate with
alternating fancy shapes of peppers and sliced fresh mozzarella.
Sprinkle several fried sage leaves around the perimeter and spoon
1/2 teaspoon of sauce over each piece of eggplant. |
|
|
|
|
|
|
|
|
|
|
|
|
|
