EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT

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EGGPLANT AND PEPPER TIAN ON FRIED EGGPLANT

Recipe courtesy Tracy O'Grady

 

4 cups small dice eggplant, lightly salted to release excess water and

bitterness

2 cups peeled and brunoised red pepper

2 cups peeled and brunoised yellow pepper

5 garlic cloves, crushed

2 teaspoons basil chiffonade

2 teaspoons extra virgin olive oil

1 teaspoon freshly picked thyme

Salt and freshly ground black pepper

Fried Eggplant, recipe follows

Preheat the oven to 300 degrees F.

 

Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic and

cloves. Blot the salted eggplant with paper towels to dry slightly. Discard

1/2 of the fat and add the eggplant. Cook until tender, season with fresh

thyme, salt, and pepper. Drain and remove garlic.

 

In 2 separate saute pans add the remaining extra virgin olive oil and gently

saute the red and yellow peppers until tender. Season with salt, pepper, and

basil chiffonade. Drain. Form the tians by placing a layer of eggplant in a

ring mold and packing it down gently. Next, add a layer of red peppers, then

eggplant, finishing up with yellow peppers. Pack everything down gently.

Warm when ready to serve and place on a piece of fried eggplant.

 

 

Yield: 6 to 8 appetizer servings

Prep Time: 25 minutes

Cook Time: 25 minutes

Difficulty: Medium

 

 

 

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