Eggplant Napoleon

Eggplant Napoleon

INGREDIENTS:

  • 2 Japanese eggplants, each cut into 4 diagonal slices
  • ¼ cup balsamic vinegar
  • ¾ cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 3 tablespoons flat-leaf parsley, finely chopped
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons red wine vinegar
  • 3 or 4 small balls buffalo mozzarella, 14 ounce total, cut into thick slices
  • 12 basil leaves plus more for garnish
  • 2 tablespoons pine nuts, toasted

METHOD:

  • Salt the eggplant & place in a colander to allow any excess liquid to drain off.
  • Whisk together the balsamic vinegar, ½ cup of the olive oil, the garlic, parsley, salt, & pepper in a medium bowl.
  • Add the eggplant & toss to coat. Set aside for 10 minutes.
  • Brush a cast-iron stovetop grill pan with a thin layer of olive oil. Place over medium-high heat.
  • Grill the eggplant until slightly charred, about 5 minutes per side. Set aside on a plate to cool.
  • Put the red wine vinegar in a small bowl. Whisk in the remaining ¼ cup of olive oil in a steady stream.
  • To build the napoleon, begin with a slice of the eggplant, followed by a slice of mozzarella topped with a basil leaf. Repeat.
  • Drizzle with the vinaigrette & garnish with the basil leaves. Scatter the pine nuts around each napoleon & serve.

 

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