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    Eggplant Napoleon


    Source of Recipe


    Chef David Paul Johnson

    List of Ingredients




    Serves 4

    Tomato-Balsamic Vinaigrette:
    1 large tomato, peeled, seeded and diced
    1/2 cup finely chopped white onion
    1/4 cup chopped fresh basil
    1/3 cup Dijon mustard
    1/3 cup balsamic vinegar
    2 tablespoons sugar
    1 teaspoon ground pepper
    1 teaspoon salt
    1 teaspoon Worcestershire sauce
    1 1/2 cups olive oil

    Chive-Infused Oil:
    2 garlic cloves
    1/4 cup snipped fresh chives
    pinch of kosher salt

    Napoleon
    1/4 cup olive oil
    4 garlic cloves, crushed
    2 tablespoons minced mixed fresh herbs
    2 large Italian eggplants, cut into 1/8-inch-thick slices
    1 pound mushrooms, thinly sliced
    8 ounces smoked mozzarella cheese, thinly sliced
    1 cup black olives, pitted and finely chopped
    1 large Maui or other sweet white onion, finely diced
    2 red bell peppers, roasted, peeled, seeded and diced

    Garnish
    2 tablespoons chopped mixed fresh opal and green basil
    2 tablespoons grated Romano cheese

    Recipe



    To make the vinaigrette: In a medium bowl, combine all the ingredients except the oil. Let sit for 10 minutes, then gradually whisk in the oil. If dressing is too thick, add a little cool water. Cover and refrigerate at least 1 hour.

    To make the chive oil: Put the garlic, chives and salt in a blender or food processor and purée. With the machine running, add the olive oil in a thin stream. Strain through a fine-meshed sieve and pour into squeeze bottle.

    To make the Napoleon: In a small bowl, combine the olive oil, garlic and herbs. Lightly brush the eggplant with this mixture on both sides. In a large sauté pan or skillet over high heat, sautée the eggplant for 2 minutes on each side, or until browned and crisp. Set aside to cool. Repeat the process with the mushrooms.

    To serve: Pool 2 tablespoons of vinaigrette on each salad plate. On each plate, layer ingredients in the following order: eggplant, cheese, olives, onions, bell peppers and mushrooms. Finish with eggplant. Sprinkle each with 1/2 tablespoon basil and 1/4 tablespoon Romano. Decorate the rim of each plate with chive oil from the squeeze bottle.


 

 

 


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