The New Vegetarian Cooking for Everyone by Deborah Madison

Author:Deborah Madison [Madison, Deborah]
Language: eng
Format: epub
ISBN: 978-1-60774-554-9
Publisher: Ten Speed Press
Published: 2014-03-10T16:00:00+00:00

Eggplant Rounds with Cheese and Red Wine Tomato Sauce

This combination is substantial enough to serve as a simple main dish.

Serves 4 to 6

2 eggplant rounds per person, grilled, broiled, or baked

¾ cup grated or sliced mozzarella

½ cup crumbled Gorgonzola, goat cheese, or grated fontina—or a mixture

Red Wine Tomato Sauce

Chopped parsley or basil, for garnish

Place the cooked eggplant rounds on a sheet pan and cover with the cheeses. Bake at 375°F until the cheese melts. Serve with 2 or 3 spoonfuls of the sauce on each serving and garnish with the parsley.

Eggplant Rounds with Gremolata: First make the Gremolata, a simple mixture of chopped parsley, garlic and lemon. Prepare eggplant rounds using whatever method you prefer. As soon as they’re cooked, sprinkle the gremolata over them and serve. (V)

Eggplant Rounds with Chermoula and Pine Nuts: All green herb sauces can be used this way, but the Moroccan marinade chermoula is especially exciting with eggplant. Prepare eggplant rounds using whatever method you prefer and arrange them on a platter. Spoon Chermoula over the slices and let stand 1 hour or longer for the flavors to merge. Just before serving, toast pine nuts and scatter them over the top. (V)

Broiled or Grilled Eggplant and Tarator Sauce: Broil or grill two or three eggplant rounds per person. Generously drizzle with Tarator Sauce. Garnish with chopped parsley, toasted pine nuts or walnuts, and, if available, pomegranate seeds. Serve with a garden salad. (V)

Broiled or Grilled Eggplant with Goat Cheese and Salsa Verde: Cover broiled or grilled eggplant rounds with crumbled goat cheese and broil until softened. Drizzle with Salsa Verde and garnish with neatly diced ripe tomato. A substantial appetizer or light main course.

Eggplant Rounds with Peanut Sauce: Broil or grill eggplant rounds, brushing them first with light sesame or peanut oil instead of olive oil. Serve with one of the peanut sauces and garnish with chopped cilantro, roasted peanuts, and a wedge of lime. (V)

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