AAF’s Recipe of the Day
Written by Asinus Asinum Fricat on April 28, 2008 – 5:53 pm -One of my very favorite vegetable is the eggplant. Some people don’t seem to like this wonderful edible and the main reason why is because it is rarely cooked properly. Follow this and you will beg for more. I dare you.
And so here we go for this splendid appetizer!
Eggplant caviar with ewe cheese and tendrils of parmesan
You will need: 400 gr eggplant, 50 gr shallots, 100 gr tomatoes, 1/2 pint fresh cream, 120 gr parmesan, 200 gr ewe cheese, 1/2 bundle of chives, olive oil, 2 tbsp balsamic vinegar, salt & pepper to tatse.
Cut the eggplant into large cubes and blanch in boiling water for 5 min. Sauté the chopped shallots in the olive oil, then add the eggplant and cool over medium flame for 10 minutes, adding the tomatoes. Season, blend, and cool. When well-chilled, whip the cream and blend it in. Whip the ewe cheese and add the chopped chives, salt and pepper to your liking. Put aside to chill. In a food processor, process the parmesan then arrange it in the shape of a circle of an oven tray. Bake in the oven at 200oC for approximately 6 minutes, until golden brown. Let cool, then remove carefully. On the plate, drizzle olive oil and balsamic vinegar in a circle and place the eggplant caviar in the middle, with a sliver of parmesan on top, then 2 spoonfuls of the ewe cheese and a last parmesan sliver standing straight (and tall!).
Tags: Eggplant, Recipe
Posted in Recipes |
6 Comments
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Even donnamarie would crave for this if she tried…
So…speak to me of ewe cheese if you have a chance, AAF: are we talking Roquefort? Mizithra? MOr does the term “ewe cheese” designate something very particular in the sheep’s milk cheese category?
I’m not sure I understand this part:
“Whip the ewe cheese and add the chopped chives, salt and pepper to your liking. Put aside to chill. In a food processor, process the parmesan then arrange it in the shape of a circle of an oven tray”
Do you add the ewe cheese, chives, salt and pepper to the egglant mixture? After you process the parmesan, do you add that as well, before preparing the presentation?
And, to echo Anne Hawley - speak to me of ewe cheese, please!
I just happen to have bought a lovely little eggplant the other day.
Now I need the cheese …
Ewe cheese? Goat cheese perhaps? Actually, this one sounds very good to me.
I should have clarified (sometimes I get ahead of myself..) Ewe cheese is like cream cheese, or ricotta if you like, it’s soft and comes from sheep, not goat (actually I’ve never tried the goat version, I will in the future and report)
As to how you can arrange the parmesan on the tray is just that, process it in the magimix (or other food processor) and spread it onto the tray in a circle (or in the shape of an oval if you prefer), bake it and when done and cooled off, sit the eggplant caviar on top and start eating…you can do the same with potatoes if you wish, or angel hair pasta, it’s meant as an edible tray.