Foodwine
Return to the

FoodWine
Main Page

 

Search this site:
Advanced Search  

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping

About
FoodWine
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Archives
Conversions, Charts
   & Substitutions
Cooking with Kids
New Green Basics
Search

 
 
cat toys
Catnip Toys
 
 

FoodWine
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

Become a Chef:
Best Culinary Schools

Return to the
FoodWine
Main Page

Copyright © 2016
Forkmedia LLC

HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH



Tasting Notes

Grilled Eggplant with Mozzarella

 
Zinfandel makes a delightful accompaniment to this dish.

 
2 Medium Eggplants
Coarse salt
3/8 cup (90ml) Olive Oil
4 Tomatoes
10 oz/285 g Mozzarella cheese
1 small sprig Fresh Rosemary
Salt and pepper
1 bunch Parsley
Light oil for frying

 
Preparation:

Peel the eggplants if desired. Slice the eggplants lengthwise and sprinkle with coarse salt. Leave to drain in a colander for 30 minutes. Rinse and pat dry. Heat the olive oil in a frying pan over medium heat, and fry the eggplant until it is soft and golden brown. Dry on paper towels. Preheat the broiler. Slice the mozzarella cheese. Strip the rosemary and set aside. Slice the tomatoes and spread the slices on a heatproof plate. Arrange the eggplants on the tomato, and place the mozzarella cheese in the center. Sprinkle with fresh rosemary and half of the olive oil. Place the plate under the broiler and broil until the mozzarella bubbles and begins to develop a brown crust. Remove from the broiler, sprinkle on the remaining olive oil, and season sparingly with salt and pepper. Place the heatproof plate on top of a regular, slightly larger plate. Sprinkle with chopped fresh parsley and a pinch of salt and pepper and serve hot.

Serves 4.

Recipe provided by Anthony Dias Blue

 
 

Tasting Notes—September 1998

 
 
This page created September 1998

Top