Gabriella Marriottis Egg And Eggplant Appetizer Recipes

GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA

Steps:

• Preheat a grill to medium-high heat.
• Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
• Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
• Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

EGGPLANT APPETIZER

Steps:

• Slice the eggplant on the diagonal into 1/4-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside.
• In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar.
• Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top

RIGATONI WITH CREAMY EGGPLANT AND MOZZARELLA

Steps:

• Bring a large pot of heavily salted water to a boil over high heat.
• Meanwhile, heat oil in a large frying pan over medium-high heat. When it shimmers, add the onion and garlic and cook until just softened. Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes. Remove half eggplant mixture and reserve.
• Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
• Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.
• Drain pasta and return to the pot off the heat. Pour sauce over top and stir until well coated. Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften. Serve immediately.

EGGPLANT -- EASY, GOOD AND TASTY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
• Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
• Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
• Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.

GRILLED EGGPLANT WITH ROSEMARY

Steps:

• Heat grill to medium. Place eggplant in a colander in a single layer, and sprinkle generously with salt. Let stand 20 minutes; rinse eggplant, and pat dry.
• In a medium bowl, combine eggplant, oil, garlic, and rosemary. Season with salt and pepper, and toss to combine. Grill eggplant until tender and golden, 2 to 3 minutes per side.

GABRIELLA MARRIOTTI'S EGG AND EGGPLANT APPETIZER

Steps:

• Preheat a charcoal grill or a kitchen broiler.
• Cut off the ends of the eggplant. Cut the eggplant into slices about one-quarter-inch thick. There should be about 18 slices.
• Remove the yolks from the eggs and put them through a fine sieve. Finely chop the whites. Combine the two. Put in a mixing bowl.
• Place the eggplant slices, a few at a time, over the charcoal or under the broiler and cook, turning once, about 45 seconds on each side. The partly cooked slices will be slightly limp.
• Remove the slices and sprinkle with salt and pepper.
• Add the capers, garlic, anchovies and parsley to the eggs and toss to blend well.
• Line a six-cup loaf pan lengthwise with one layer of eggplant slices. Sprinkle with one tablespoon oil and one-half teaspoon vinegar. Cover with one-quarter cup of the egg mixture. Add another layer of eggplant slices and sprinkle as before with the same amount of oil and vinegar. Add another layer of the egg mixture and cover with a layer of eggplant slices. Sprinkle with the same amount of oil and vinegar.
• Continue making layers until all the eggplant slices and the egg mixture are used, ending with the egg mixture. Sprinkle that final layer with one tablespoon of vinegar and 10 tablespoons of olive oil. Press down with the fingers. Cover closely with clear plastic wrap and let stand 24 hours in the refrigerator.
• When ready, the dish may be cut into crosswise slices, but ideally the eggplant slices should be rolled individually, with the egg filling in the center. Serve one or two rolled slices as an appetizer.