I have always loved the Beatles, and now more than ever. Especially after reading Mary McCartney's article in the New York Times the other day. Daughter of Paul and a true McCartney - a vegetarian - she described her eggplant wraps, which sounded like such a simple, wholesome meal. Here I vary her theme with a bit of toasted hazelnut pesto since I had no pingoli nuts, and I add a tomato slice. You could (and I have!) substitute roasted red peppers for the tomato, which works really very well. I used Fontina cheese, Ms. McCartney used aged Cheddar - its a free country, you can use what you like.
2 large eggplants, sliced 1/4-inch thick, lengthwise, about 10 slices
2 large ripe tomatoes, sliced to the same number as eggplant slices
about 1/3 lb fontina cheese thinly sliced
1/3 cup toasted hazelnut pesto, or other pesto
1 Tbsp olive oil and 1 Tbsp butter
1 clove garlic, minced
8 oz baby greens - kale, spinach and arugula mix, used here
juice of 1/4 lemon
handful of chives
Heat a grill. Spray the eggplant slices with a bit of oil and grill over medium heat for about 5 minutes per side. Grill until nicely browned, but still firm enough to hold their shape. Remove the eggplant slices to 2 jelly roll baking pans.
Meanwhile, melt the butter in the oil in a large skillet that has a cover. Sauté the garlic for about 1-2 minutes, and then tip in the baby greens. Toss with the garlic oil and cover. Cook for about 2-3 minutes, until the greens begin to wilt. Remove the cover and continue cooking until the greens have released all their water. Salt and pepper to taste and remove from heat when the leaves are all dark green and are cooked through, about 6-8 minutes. Sprinkle with lemon juice.
Heat oven to 375F. Assemble the pockets by first painting about a teaspoon of pesto on each eggplant slice. Then lay a few slices of cheese on the fat end of the eggplant. Top with 1-2 tablespoons greens and then a tomato slice. Lay a few chives over the tomato and fold the other flap of eggplant over the tomato.
Bake eggplant pockets for about 15-20 minutes, until the cheese is melted and the tomato is heated through.
Makes 10-12 pieces, enough to serve 4.
No comments:
Post a Comment