RECIPE: Rec: Eggplant-Polenta Stacks W/Tomato Sauce. Now that grill time is almost here, this is a favorite

[dianem]

of mine from Bon Appetit.

EGGPLANT-POLENTA STACKS WITH TOMATO SAUCE

1 14 1/2-ounce can chopped seeded peeled tomatoes with juices

2 tablespoons olive oil

4 cups water

1 teaspoon salt

1 cup cornmeal

1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)

1/4 cup (1/2 stick) butter

Pinch of cayenne pepper

1/2 large eggplant, cut crosswise into four 1/2-inch-thick slices

Coarse salt

1 large zucchini, cut diagonally into 1/4-inch-thick slices

Additional olive oil

4 large fresh basil leaves

4 1/4-inch-thick slices mozzarella cheese

3 tablespoons chopped fresh basil

Puree tomatoes in blender. Strain into heavy small saucepan. Bring to boil. Reduce heat to medium; simmer tomatoes until reduced to 3/4 cup, about 10 minutes. Add

2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.

Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)

Sprinkle eggplant slices with salt. Let stand 30 minutes. Pat dry.

Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about

2 minutes per side.

Preheat oven to 375°F. Lightly oil large baking sheet. Using eggplant as template, cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.

Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.

Serves 4.

Bon Appétit

 

[Marg CDN]

REC: Eggplant Roulades. You may like this one too, Diane.

GRILLED EGGPLANT ROULADES OLIVO

1 medium eggplant
4 tablespoons olive oil
3 plum tomatoes
5 dried tomatoes packed in oil
1 small onion
1 garlic clove
2 tablespoons pine nuts, toasted
2 tablespoons finely chopped mixed fresh herbs (such as basil, mint, parsley, and tarragon leaves)
1/4 cup crumbled soft mild goat cheese (about 2 ounces)
1 tablespoon freshly grated Parmesan

Prepare grill.

Trim eggplant and cut lengthwise into 1/4-inch-thick slices. Using a total of 3 tablespoons oil for eggplant, lightly brush both sides of each slice with some oil and grill in batches on an oiled rack set 5 to 6 inches over glowing coals until golden brown and tender, about 3 minutes on each side. (Alternatively, broil eggplant under a preheated broiler about 3 inches from heat.) With a metal spatula transfer eggplant as grilled to a platter and keep warm, loosely covered.

Cut an X in blossom end of each plum tomato. Have ready a bowl of ice and cold water. In a small saucepan of boiling water blanch tomatoes 10 seconds and transfer with a slotted spoon to ice water to stop cooking. Peel tomatoes and seed. Chop blanched and dried tomatoes. Mince onion and garlic.

In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté onion, garlic, and pine nuts, stirring, until onion and pine nuts are golden. Add blanched and dried tomatoes and herbs and sauté, stirring, until liquid tomatoes give off is evaporated, about 3 minutes. Add goat cheese and Parmesan and cook, stirring, just until melted. Remove skillet from heat and season filling with salt and pepper.

Put a generous tablespoon filling at wide end of an eggplant slice and roll up slice toward narrow end, enclosing filling. Make more roulades in same manner and arrange on a warm platter.
Makes about 8 roulades, serving 2 as a main course or 4 as a side dish.

Source. Bon Appetit.

 

[dianem]

Thanks, Marg. I'm looking forward to trying, has all my favorite stuff. ? as to sizzling capers-

intriguing! Do you sizzle them before adding as an ingredient to a dish, or just to eat, say, on a salad?