Washington, DC Chef's Table by Beth Kanter

Author:Beth Kanter
Language: eng
Format: epub
ISBN: 9780762791170
Publisher: Lyons Press (R&L)

To prepare the vegetables: Coat the eggplant and red pepper with the olive oil and sprinkle with salt. Cook on a grill over medium heat, making sure to turn the vegetables and cook evenly. Keep on the grill for about 30 minutes or until fully cooked.

Place the eggplant in one container and the red peppers in a separate container. Cover both containers with plastic and set aside for 20 minutes to steam.

Peel the eggplant and discard the skin. Cut the eggplant flesh into 1-inch wide strips and discard the seeds. Save the juice for later use.

Peel the red peppers and cut in 1-inch thick strips and set aside. Reserve the juice as well. Coat the onion with olive oil and salt. Roast in the oven for 20 minutes at 350° F. Once they are cooked and brown let cool and set aside until needed.

To prepare the dressing: In a small pot, reduce the roasted vegetable juice by half and set aside. In a bowl, combine the vegetable juice reduction, olive oil, and vinegar then whisk. Adjust salt to taste and save for later use.

To serve: On a plate, place the roasted eggplant and pepper slices. Top with the roasted onions and the anchovy fillets. Generously dress with the escalibada dressing. Season with salt, garnish with the herbs, and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.