Thursday, February 18, 2010

Roasted Eggplant w/ Leeks and Italian Cheese over Cornbread

I recently, well within the last few years, found an appreciation for eggplant. Now, my children do not have the same appreciation, but I am working on it. Recently, I posted about having a taste for meatloaf. Meatloaf to me is comfort food. It is very filling and when cold will help to warm you up. This dish (for me) is also a comfort food. Now, I am not a vegetarian / vegan, but I prepare food for those that are. So, I try to find meal options that meet every ones needs. I look forward to preparing this recipe with the harvest in the fall. What a wonderful dish to explore the flavor of the gardens bounty.

Olive Oil
2 lg. eggplants (about 2 1/2 lbs), sliced 3/8" thick
4 lg. leeks (about 1 lb.)
4 ozs. mozzarella cheese, grated
4 ozs. provolone cheese, grated
1 recipe Moist Oatmeal Cornbread (4 pcs of the 6 pcs are needed)
1 small bunch basil, washed, stemmed, and torn into large pieces
Fresh garden tomatoes as garnish, (preferrably in season)

Preheat oven to 350*F
1. Coat 2 large baking sheets with oil. Place eggplant in single layer on the baking sheets. Brush tops with oil. Bake for 25 minutes, until bottoms are lightly browned, turn over and bake an additional 20 minutes to brown this side. Both sides of the eggplant should be lightly browned and crisp. Remove slices to a platter.
2. Wash and drain leeks thoroughly. Saute' leeks over medium heat with about 2 tbsp of oil. Cook until tender about 10-15 minutes.
3. Combine mozzarella and provolone cheeses.
4. Cut the oatmeal cornbread in half. Place each half on a baking sheet. Top the cornbread with the leeks, eggplant, cheeses. Bake for about 5 minutes. Long enough to heat through and melt the cheese.
5. Garnish with a garden fresh tomatoe slice.

2 cornbread halves / serving.

Moist Oatmeal Cornbread

1/4 cup + 2 tbsp boiling water
1 cup ground oats (use rolled oats or quick oats, place in food processor)
1/2 cup fresh / frozen corn kernels
1 1/4 cup fresh honey soymilk
3/4 cup vegetable oil + extra for greasing the pan
1/2 cup mild honey
1 egg
2 1/2 cups fine yellow cornmeal
1 1/2 tbsp baking powder
1 tsp sea salt

Preheat oven to 350*F

1. In small heatproof bowl, pour boiling water over ground oats and into a smooth paste. Let sit 5 minutes. Steam corn for 5 minutes, or until just tender.
2. Combine the oatmeal paste, corn, soymilk, oil, honey and eggmix until smooth.
3. Combine cornmeal, baking powder, and salt. Mix well. Pour liquids into cornmeal mixture, quickly mix using just a few strokes. Pour into an oiled 9 X 13 X 1 baking pan, bake for 25-30 minutes, until lightly browned.
4. Cook in pan before cutting.

This recipe is from Follow Your Heart Cookbook by Janice Cook Knight This book is focused on Vegetarian cuisine.


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