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chance
 Posted:
Fri Jan 11, 2008 11:16 pm |
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EGGPLANT
Cornmeal-Crusted Roasted Ratatouille Tart
Ingredients
Crust:
2/3 cup yellow cornmeal
1/3 cup whole-grain pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water
Filling:
2 tablespoons plus 1 teaspoon olive oil
2 shallots, thinly sliced (about 1/3 cup)
Cooking spray
1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant)
1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)
3 medium tomatoes, sliced thinly
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan
Instructions
For the crust: Preheat the oven to 350 degrees F.
Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate.
Add butter and oil and pulse about 20 times, until mixture resembles small pebbles.
Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim.
Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights.
Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil.
Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet.
Remove from oven and let cool.
For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking
spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.
Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices.
Serve warm.
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Joined: 24 Mar 2006
Posts: 2763
Location: Deep in the heart of Texas
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| chance
Posted:
Fri Jan 11, 2008 11:20 pm |
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Eggplant, Crabmeat and Shrimp Casserole
Ingredients
2 eggplants
1 tablespoon salt
1 medium onion, diced
1 bell pepper, diced
1/2 cup diced celery
2 large cloves garlic, minced
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon Lea and Perrins, green label
1/4 teaspoon Creole seasoning
1/2 teaspoon hot pepper sauce
1 sleeve crackers, crushed for crumbs
1/4 cup grated Parmesan cheese
Salt and cayenne pepper, to taste
3 eggs, beaten
1 pound lump crabmeat
1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained)
Seasoned bread crumbs, for topping
2 tablespoons butter, melted
Directions
Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover
with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant.
Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole.
Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.
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Joined: 24 Mar 2006
Posts: 2763
Location: Deep in the heart of Texas
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| Alexandria
Posted:
Mon Jan 14, 2008 5:22 pm |
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I presume you leave the skin on the eggplant??
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Joined: 09 Jan 2008
Posts: 406
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| chance
Posted:
Tue Jan 15, 2008 8:10 am |
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| Alexandria wrote: | | I presume you leave the skin on the eggplant?? |
Peel it.
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Joined: 24 Mar 2006
Posts: 2763
Location: Deep in the heart of Texas
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