Grill Roasted Eggplant Mousse

1-2 large eggplant
2-3 cloves garlic
1 rosemary stem with leaves for each eggplant
lemon
olive oil
salt
pepper

Prepare and preheat grill
Slice garlic lengthwise into thin "spears"
Put small slits around eggplants
Stuff each slit in eggplant with one piece of garlic
Using the handle of a wooden spoon, push a hole lengthwise down the middle of the eggplant from the bottom (bloom end).
Using the spoon handle as an aid if necessary, push one rosemary stem into each eggplant.
Place the eggplant directly over the hot part of the grill, leaving the top of the grill open.
Blacken the eggplant fully, turning as needed.
Move the eggplant to an "indirect" heating section of the grill, close the top, and "grill bake" the eggplant until very soft.
Remove the eggplant from the grill and let it cool slightly.
Cut the eggplant lengthwise, remove the stem of the rosemary. Reserve any leaves still attached to the stem.
Scoop the eggplant into a bowl, being careful not to get any of the blackened skin.
Add remaining rosemary leaves, the juice of 1 lemon, salt and pepper, and whisk in 1-2 tablespoons of olive oil.
Serve over cracker, bread, plain, or any other way you can think of.

Comments

Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...

Asparagus Risotto

1 bunch asparagus, rinsed, tough ends snapped off, cut into 1” pieces 2 Tbl olive oil 6 Tbl unsalted butter 1 onion, finely diced (or shallots) 1 1/2 cups arborio rice 1/2 cup dry white wine 5 cups of broth (veg or chicken), hot 3/4 cup Parmesean cheese salt pepper Blanch asparagus for 1 minute in boiling, salted water. Rinse under cold water until cool to the touch. Heat olive oil and 2 Tbl of butter in a medium pan until butter no longer spatters Add onion and sauté until translucent Add rice and sauté for 1-2 minutes until rice has absorbed most of the fats Add white wine and sauté until rice has absorbed most of the wine and liquid no longer appears on the bottom of the pan when you stir it. Begin adding the broth 1/2 cup at a time. Stir very frequently until liquid no longer appears on the bottom of the pan, then add the next 1/2 cup. Add asparagus with the last 1/2 cup of stock and stir. If rice is still too “al dente”, add 1/2 cup of hot water and stir until absorbed. Add r...

Cauliflower and Carrot Soup

1 medium onion 3 cloves of garlic, peeled, sliced thinly 1 lb carrots, washed and roughly chopped 1 Tbl coriander seeds, toasted 1 head cauliflower, washed and roughly chopped 6 cups of vegetable broth (chicken broth would work as well) Salt Pepper Thick Yogurt (greek style) Hot sauce of choice (Siracha, other) 1) Saute onions until soft and just beginning to color. 2) Add garlic and saute for 30 seconds 3) Add carrots, coriander and broth. Simmer for 15-20 min until carrots are just soft. 4) Add cauliflower and simmer for 10 min until soft. 5) Blend until smooth 6) Re-heat. Add salt and pepper to taste. 7) Ladle into bowls, top with tablespoon of yogurt dotted with hot sauce.

Accidental Recipes

Search This Blog