Seared Baby Eggplant with Mozzarella and Basil Oil
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Seared Baby Eggplant with Mozzarellan and Basil Oil might be a recipe you should try. For $1.14 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 251 calories, 8g of protein, and 20g of fat. This recipe serves 6. 800 people were impressed by this recipe. It works well as a side dish. This recipe from Vegetarian Times requires basil leaves, capers, white wine vinegar, and leek. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. Seared Scallops with Basil Olive Oil Pistou with Microgreens, Grilled Eggplant and Fresh Mozzarellan on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula, and Roast Basil Chicken, Basil Baby Potatoes, Frisee Plum Salad are very similar to this recipe.
Servings: 6
Ingredients:
1 cup tightly packed fresh basil leaves
2 Tbs. capers
3 baby eggplants (1 lb.), sliced into 30 ½-inch-thick rounds
1 6-oz. ball fresh mozzarella, sliced into 6 rounds
1 leek, halved, white and light green parts cut into half-moons
¼ cup olive oil
2 Tbs. olive oil
4 Tbs. white wine vinegar, divided.jpg)
Equipment:
sieve
blender
colander
bowl
frying pan
spatula
Cooking instruction summary:
1. To make Basil Oil: Blanch basil 5 seconds in 4 cups boiling, salted water. Drain, and plunge into ice water. Pat basil dry, then purée in blender with olive oil. Season with salt and pepper. Strain oil with mesh strainer, and discard basil.2. To make Eggplant: Generously salt eggplant slices, and set in colander placed over bowl. Let stand 45 minutes to release liquid.3. Meanwhile, heat olive oil in skillet over medium heat. Add leek, season with salt, and sauté 5 to 7 minutes, or until softened. Transfer to bowl.4. Coat nonstick skillet with cooking spray, and heat over medium heat. Add half of eggplant slices, and season with salt. Cook 5 minutes, or until browned and caramelized, using spatula to move slices often to prevent sticking. Flip eggplant with spatula, add 2 Tbs. vinegar, reduce heat to medium-low, and cover. Cook 5 to 7 minutes more, or until vinegar has evaporated and second side of eggplant is caramelized. Remove eggplant slices to covered bowl to keep warm. Repeat with remaining eggplant slices.5. To serve: Place mozzarella slices on serving plates. Top each cheese slice with 5 slices eggplant, 1 Tbs. leek, 1 Tbs. Basil Oil, and sprinkling of capers. Season with salt and pepper.
Step by step:
1. To make Basil Oil: Blanch basil 5 seconds in 4 cups boiling, salted water.
2. Drain, and plunge into ice water. Pat basil dry, then purée in blender with olive oil. Season with salt and pepper. Strain oil with mesh strainer, and discard basil.
3. To make Eggplant: Generously salt eggplant slices, and set in colander placed over bowl.
4. Let stand 45 minutes to release liquid.
5. Meanwhile, heat olive oil in skillet over medium heat.
6. Add leek, season with salt, and sauté 5 to 7 minutes, or until softened.
7. Transfer to bowl.
8. Coat nonstick skillet with cooking spray, and heat over medium heat.
9. Add half of eggplant slices, and season with salt. Cook 5 minutes, or until browned and caramelized, using spatula to move slices often to prevent sticking. Flip eggplant with spatula, add 2 Tbs. vinegar, reduce heat to medium-low, and cover. Cook 5 to 7 minutes more, or until vinegar has evaporated and second side of eggplant is caramelized.
10. Remove eggplant slices to covered bowl to keep warm. Repeat with remaining eggplant slices.
To serve
1. Place mozzarella slices on serving plates. Top each cheese slice with 5 slices eggplant, 1 Tbs. leek, 1 Tbs. Basil Oil, and sprinkling of capers. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
