Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

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.