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View Diary: What's For Dinner? v.7.42 Strawberries (95 comments)

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  •  Oh, the red pepper puree I mentioned above (8+ / 0-)

    is originally from the recipe I'm making tonight. I can never figure out a quick name for it - I'm stuck with "eggplant sandwiches where the eggplant is the bread." It's from a Weber book called Real Grilling, however I have never made it outdoors on the Weber. We have a grill on our range and that is where the red pepper is slowly grilling as we type.

    For this recipe, you cut eight 1/2" (or so) thick slices from a globe eggplant (as uniform in diameter as you can get), brush with olive oil, and grill four slices (the smaller ones) on both sides and the other four (the larger ones) on one side. Remove the eggplant from the grill, turn the one-side slices uncooked-side-down (you can see where this is heading), top with a Tbsp of red pepper puree*, a slice of good prosciutto (folded to fit), a slice of fresh mozzarella^, and one large or several small basil leaves - and the two-sides-cooked eggplant to top it off. Move the sandwich back onto the grill, cover, and cook about 2 -3 minutes to cook the last side of the eggplant and melt the cheese. Probably a good idea to heat the plate, too.

    *Red pepper puree: freezer magic kit! Roast a red pepper over a gas burner or on a grill, slowly and covered, so the skin is blackened and the flesh is cooked but not burnt. Move to a small, covered, heat-proof container (not a plastic bag, unless you promise to wash and reuse it) and let it steam itself for at least 15 minutes. Remove the stem, skin, and seeds, drain of residual liquids, and blend or Cuise to a puree with 1/2 Tbsp olive oil and a rounded 1/4 tsp kosher salt. (This is not to be religious, unless you want it to be, this is to measure the salt correctly: kosher salt is big, so not as much fits into a tsp as with little salt.)

    Freeze leftover puree in an ice cube tray till solid, then pop out and put in a tightly sealed container for emergency use (see panini comment above!)

    ^ I once tried Gustosella mozzarella di bufala (sp?) with this, and the subtlety of that cheese was lost on this recipe. Use the cheaper fresh mozz! I found Bel Gioioso (sp?) works fine.

    We all understand that freedom isn't free. What Romney and Ryan don't understand is that neither is opportunity. We have to invest in it.
    Julian Castro, DNC 4 Sept 2012

    by pixxer on Sat May 18, 2013 at 05:00:41 PM PDT

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