Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat.
Salt the eggplant and drain in colander, 30 minutes. Think about making this tall tower of deliciousness, the same as you would approach stacking a big ole sandwich or burger!Įach component gets treated individually, whether sautéed, sliced and salted, or the whisk of a wine and basil drizzle.įresh basil, finely ‘chiffonade chopped’ and mixed with a little olive oil and something acidic, in this case white wine, will extract the aromatic flavor of the basil.Set aside or prepare the roasted tomatoes. My Tomato Garden Making An Eggplant and Tomato Stack Which, by the way, tomatoes grow abundantly here in Maryland, whether it’s an entire field or a pot on your deck with clusters of cherry tomatoes hanging from it. Who cares, between these two plump meaty veggies, I wanted a plump, juicy, sweet, yet salted tomato, to bring a taste of the Mediterranean cuisine, to my plate, right here in Maryland. Makes no sense to me because okra emerges from a flower, and it’s considered a vegetable. What’s not to love about this luscious juicy fruit, yes fruit! It all has to do with what evolves from a flower. The slight crust that formed on both the eggplant and portobello, took the place of needing a bun or other bread. Together, it’s almost like having a big ole burger!īefore sautéing the eggplant slices, they get a light dusting with cornflour and herbs, and do the same with the mushroom slices. The portobello mushroom pairs deliciously with the meatiness of the eggplant. I knew I wanted to bring mushrooms to this eggplant stack but I didn’t want them to fall off the stack, so the natural solution was to choose a mushroom equally large in size. Passion for Mushrooms Mushroom Eggplant And Tomato Stacks Mushrooms have a meaty texture and an earthy flavor, and are wonderful sponges for soaking up flavors, especially fresh herbs or garlic. While I love nearly all vegetables, none of them leave my taste buds satisfied quite like mushrooms. These towers are a meal in themselves and certainly showcase eggplants and vine ripened tomatoes! Mushrooms In The Stackĭo you ever crave mushrooms? I love eating lots of vegetables and in fact make it a practice to go meatless several days a week. However, for this dish, I wanted to make a showstopper stack that visibly featured the eggplant and tomatoes and not cook them into disappearance. Ratatouille Bruschetta – summer’s harvest of eggplant, tomatoes, peppers and onions, simmered low and slow and served on top of an olive oil brushed and toasted slice of crusty bread.Tajine – a North African slow cooking method in clay pots with a variety of ingredients.Fish In A Fig Leaf – beautifully roasted fish and baby eggplant wrapped inside of a fig leaf.Deconstructed Ratatouille Pizza – everything you find in a ratatouille, only left visibly on top of a pizza with pesto underneath.Baba Ganoush – a dip or sauce, I call the cousin to hummus, made with eggplant.Many of the eggplant dishes I grew up with, are still a part of my eggplant cooking repertoire: Fairytale Eggplant Many Dishes – One Eggplant
What’s not to love about eggplant! It’s creamy, yet meaty texture, could easily replace meat in many dishes.įreshly picked from the garden, no matter the variety, or in the dead of winter from a local market, will satisfy even your meat lover’s ‘Meatless Monday’ meal. Summer Garden Eggplant Eggplants Come In All Sizes
#Eggplant stacks with chiffonade trial#
It was trial and error at first, but I finally got the hang of what I could grow with little difficulty, what I would never be able to grow and mostly… what I wanted to grow to eat. Then one day, life afforded me a backyard that was screaming for a garden. I didn’t grow up gardening, I was lucky to keep a houseplant alive. Whether it’s a huge garden in your backyard, pots on a deck, windowsill herbs or the local farmer’s market, freshly picked veggies and herbs are a feast to celebrate! Eggplant and Tomato Stacks, with fat slices of eggplant, sautéed to a crispy outer, stacked with pump tomatoes, cheese, pesto and wine drizzle are spectacular! Summer Garden Eggplant and Tomato Stacks Summer Garden Eggplant and Tomatoes
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