Tian of Parmigiano and Grilled Vegetables with Tomato Compote, Fresh Buffalo Mozzarella and Roasted Eggplant with Pesto
Ingredients
- 4 1/4-inch-thick slices eggplant
- 4 3/4-inch-thick slices fresh mozzarella
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- salt and pepper
- 2 tablespoons garlic puree in oil
- 5 cups basil leaves
- 2 tablespoons pine nuts, toasted
- 1/4 cup Parmesan cheese
- 1 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- salt and pepper
- 2 cups red tomatoes, including reserved scraps
- 1 teaspoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- salt and white pepper
- 1/4 cup sherry vinegar
- 1/2 cup olive oil
- 1 tablespoon lemon juice
Tian of Parmigiano and Grilled Vegetables:
- 1 tablespoon diced garlic
- 2 tablespoons minced shallots
- 1 tablespoon minced thyme
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1 yellow tomato
- 1 red tomato
- 1 zucchini
- 3/4 cup Parmesan cheese, grated
- salt and cracked pepper
- 2 tablespoons tapenade (pureed black olives; for garnish)
- 2 cups mixed greens (for garnish)
- 2 cups yellow tomatoes, including reserved scraps
- 1 teaspoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- salt and white pepper
Directions
- Salt and drain eggplant.
- Grill eggplant slices.
- Roll slices of mozzarella in herbs, and salt and pepper to taste.
- Wrap cheese in layer of sliced grilled eggplant. Reserved, chilled, until needed.
- In an Oster® Blender, puree garlic with basil, toasted pine nuts and cheese at slow speed.
- Add olive oil in a steady stream and emulsify until smooth.
- Finish with lemon juice, and salt and pepper to taste.
- Serve at room temperature.
Red and Yellow Tomato Compote:
- In an Oster® Blender, puree pulp of each type of tomato separately.
- Separately, season and cook each, reducing volume by half over low flame.
- Finish with vinegar and oil.
- Pass through a chinois.
- Whisk together liquid ingredients. Reserve.
Tian of Parmigiano and Grilled Vegetables:
- In a bowl, mix garlic, shallots, thyme, vinegar and oil with seasonings.
- Roast and peel bell peppers.
- Cut them with a 1.5-inch round cookie cutter and grill on an Oster® Indoor Grill.
- Cut the hearts of tomatoes in the same round and place in garlic mixture. (Reserve tomato scraps for tomato compotes; recipes follow.)
- Cut zucchini in the same fashion and grill over mesquite until tender.
- Place grilled vegetables in marinade with tomato. Reserve.
- Drop grated Parmesan by tablespoons onto a hot nonstick skillet.
- When melted and beginning to brown, remove carefully and cool.
- Makes 12 cheese crisps. Reserve.
- Paint plates with compotes, pesto and tapenade.
- Toss greens in some of the sherry vinaigrette.
- Layer vegetables with cheese crisps moments before serving.
- Cheese crisps must remain crispy.
