19 July 2012

Grilled Eggplant cubes and capers

Dear Friends,

I am in the thick of summer and yearn for foods that are simple and sumptuous. This recipe that follows is just that. It is easy and yummy and gives eggplant a royal boost.  Even though I grilled the eggplant first, I still had to  turn my oven on for 25 minutes in this oppressive heat. But the outcome was worth the sweltering. I did have to force myself from nibbling the grilled eggplant because it was delicious on its own. But what makes this meal majestic is the caper parsley sauce that I made from Malu Simoes cookbook Vegeterranean.


Grilled Eggplant

2 eggplant peeled and cubed
1 egg
1/3 cup breadcrumbs

Cube the eggplant and put in bowl.  Add one egg, the breadcrumbs and s/p.  Mix gently but thoroughly. Set on grill on medium heat for about ten minutes or until browned or you can spread on cookie sheet and bake in oven on high heat about 400.

The mix - preheat oven to 350 degrees.

4 oz of mild cheese
1/3 cup Parmesan
1 egg
1TBS chopped oregano
2TBS chopped parsley
1 garlic clove mashed

Mix this all together and then add grilled eggplant.  Grease a spring form pan and spoon mixture into the pan. Even it out with the back of a spoon. Cook for 25 to 30 minutes or until it is heated through and cheese melts.

Caper Parsley Sauce

1 TBS capers drained
2 TBS finely chopped parsley
1/3 cup olive oil

When the eggplant is cooked and lightly browned, remove from oven and top with caper sauce. Whip up a salad or tomato and basil for the side and you are good to go. And do not be surprised if someone spies you eating this dish and suddenly refers to you as "Your Majesty".

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