Eggplant with Tomato CoulisServes 6
Eggplant Timbale’s3 medium eggplants ¼ cup olive oil1 teaspoon herbs de province 1 teaspoon kosher salt
Tomato Coulis 2 tablespoons olive oil1 small onion. diced½ cup carrot, shredded or chopped fine in food processor3 cloves of garlic1 tablespoon pickled jalapeno, diced 1 can petite diced tomatoes¼ cup fresh basil leaves
Preheat oven to 400 FSlice eggplant, using a Madeline to slice eggplants very thin (#3 setting), then add to the bowl and toss with olive oil, herbs, and salt.Layer into 12 muffin tins (after they are cooked, you will stack two together to make one serving. Bake for 25 minutes. Let rest while you make the Tomato Coulis.
Place skillet over medium heat, add oil, and when it begins to shimmer, add onion and carrots cook for 7 minutes.Add garlic, jalapeno, and sauté for 1 minute, then, add a 38-ounce can of petite diced tomatoes.Cover for 10 minutes, and then add fresh basil.Transfer to a food processor and use the pulse button. Pulse until the basil and carrots are a fine dice. A coulis is not a puree. To serve: Place sheet pan over muffin tin and flip the eggplant timbales out onto sheet pan. Although you made 12, you are going to stack them to make six servings. Place Timbales on serving platter or individual plates and spoon tomato coulis around the eggplant to serve. This dish is great at room temperature.
Eggplant Timbale’s3 medium eggplants ¼ cup olive oil1 teaspoon herbs de province 1 teaspoon kosher salt
Tomato Coulis 2 tablespoons olive oil1 small onion. diced½ cup carrot, shredded or chopped fine in food processor3 cloves of garlic1 tablespoon pickled jalapeno, diced 1 can petite diced tomatoes¼ cup fresh basil leaves
Preheat oven to 400 FSlice eggplant, using a Madeline to slice eggplants very thin (#3 setting), then add to the bowl and toss with olive oil, herbs, and salt.Layer into 12 muffin tins (after they are cooked, you will stack two together to make one serving. Bake for 25 minutes. Let rest while you make the Tomato Coulis.
Place skillet over medium heat, add oil, and when it begins to shimmer, add onion and carrots cook for 7 minutes.Add garlic, jalapeno, and sauté for 1 minute, then, add a 38-ounce can of petite diced tomatoes.Cover for 10 minutes, and then add fresh basil.Transfer to a food processor and use the pulse button. Pulse until the basil and carrots are a fine dice. A coulis is not a puree. To serve: Place sheet pan over muffin tin and flip the eggplant timbales out onto sheet pan. Although you made 12, you are going to stack them to make six servings. Place Timbales on serving platter or individual plates and spoon tomato coulis around the eggplant to serve. This dish is great at room temperature.