Eggplant Cookies With Goat Cheese And Tomato Basil Sauce Recipe
Ingredients
| 6 tablespoons plus 2 teaspoons olive oil | ||
| Garlic | 1 Clove (5gm), minced | |
| Shallot | 1 Small, minced | |
| 1 tablespoon tequila, preferably golden | ||
| Dry red wine | 1 1/2 Tablespoon | |
| 2 large tomatoes—peeled, seeded and chopped | ||
| Ground pepper | 1 Pinch | |
| Basil | 2 Tablespoon, shredded | |
| 1/2 cup all-purpose flour, sifted | ||
| 1 egg, lightly beaten | ||
| Bread crumbs | 1/2 Cup (16 tbs) | |
| 2 long, narrow Japanese eggplants, peeled and cut into twenty-four 1/2-inch rounds | ||
| 4 ounces cylindrical goat cheese, cut into 12 rounds | ||
| Salt | To Taste | |
Directions
1. In a medium saucepan, heat 2 teaspoons of the oil. Add the garlic and shallot and cook over moderate heat, stirring, until softened but not browned, about 1 minute. Add the tequila and red wine and cook until almost completely absorbed, about 1 minute. Stir in the tomatoes, salt and pepper and cook until slightly thickened, about 5 minutes. Stir in the basil and keep warm.
2. Put the flour, egg and bread crumbs in 3 separate shallow bowls. Dip the eggplant rounds in the flour until completely coated. Next, coat with the egg and then roll in the bread crumbs.
3. In a large heavy skillet, heat 2 tablespoons of the olive oil over moderately high heat. Add one-third of the eggplant slices and saute, turning once, until crisp and golden brown, about 4 minutes on each side. Drain on paper towels. Repeat 2 more times with the remaining oil and eggplant.
4. Sandwich 1 slice of the goat cheese in between 2 slices of hot fried eggplant. Spoon the tomato-basil sauce onto 4 heated plates and arrange 3 eggplant "cookies" on each one. Serve warm.
2. Put the flour, egg and bread crumbs in 3 separate shallow bowls. Dip the eggplant rounds in the flour until completely coated. Next, coat with the egg and then roll in the bread crumbs.
3. In a large heavy skillet, heat 2 tablespoons of the olive oil over moderately high heat. Add one-third of the eggplant slices and saute, turning once, until crisp and golden brown, about 4 minutes on each side. Drain on paper towels. Repeat 2 more times with the remaining oil and eggplant.
4. Sandwich 1 slice of the goat cheese in between 2 slices of hot fried eggplant. Spoon the tomato-basil sauce onto 4 heated plates and arrange 3 eggplant "cookies" on each one. Serve warm.
Chef
