This January long thin eggplants at our garden are putting on a great show to start the year abundantly .. here’s a yummy dish that one of our gardening members, Marcus, has enjoyed from his share of the harvest.
Ingredients: 6 tablespoons extra virgin olive oil; large yellow onion, thinly sliced; 2 garlic cloves, finely grated or minced; 1 x 395g can whole plum tomatoes in puree,;9 grams basil leaves, salt and pepper; 1/4 teaspoon red pepper flakes; about 1 kg epplants; 30 grams plain flour; oil for frying ( vegetable, canola); 115g burrata (soft cheese) roughly torn; 115g sheep’s milk ricotta cheese; capers for serving (optional).
Method:
1. Heat 2 tablespoons olive oil in a 25cm deep frying pan (skillet) over medium heat. Add onion and cook until onions start to brown, 8-10 mins, stirring occasionally. Reduce heat to med-low and continue to cook until lightly caramelised, another 10-15mins. Add garlic and cook 1 more minute.
2. Use your hands to break up tomatoes, squishing them into the skillet with tomato juices. Fill tomato can halfway with water and stir in that water. Add half the basil leaves, season with salt and black pepper to taste, add red pepper flakes, then simmer vigorously until tomatoes break down and sauce has thickened, 15-20 mins.
3. Meanwhile heat the top grill in your own oven (broiler) to around 210 degrees celcius and place the rack on top shelf.
4. Cube or cut the eggplant into 3 cm pieces. Save a small amount for garnish. Arrange pieces in an even layer around a baking sheet. Toss eggplants pieces thoroughly with remaining 4 tablespoons olive oil, then season to taste with salt.
5. Bake eggplant at until browned on one side, flip pieces and bake other side until tender and brown.
6. To make the garnish of eggplant slices, slice remaining eggplant into long thin 6mm thick slices. Coat in flour.
7. In a large heavy bottomed pot, heat 3 cm of oil to 175 degrees celcius fry the floured eggplant in batches until golden, about 1-2 mins, flipping the slices half way through. Transfer to a paper towel lined plate and sprinkle with salt.
8. In a medium bowl fold together burrata and ricotta.
To serve, gently stir baked eggplant into tomato sauce until evenly coated. Simmer for 1-2 mins until eggplant is warmed through. Transfer to serving bowls, and spoon burrata mixture on top. Garnish with remaining basil leaves, crisp eggplant slices and the capers if you like.
Original Recipe from The New York Times, preparation time 1 hour.
Wow Looks delicious and easy to make thanks Marcus