Tonight I chose a simple, lite, clean, and refreshing dish: Eggplant Tricolore (and more) (pg. 114). Tomorrow is Easter (and I’ll be cooking some “Plenty” dishes! A few repeats…), so I wanted something lite and simple tonight. Lately, my local grocery store has had beautiful looking eggplants, so I decided on this dish.
While it was simple overall, it takes awhile because the “salsa” needs to set for at least 30 minutes or more. Chef says it can be refrigerated for several days, allowing for the flavors to deepen. So, when making this one: Plan ahead! I made my salsa in the early afternoon, then, as it set, I did a few chores, started preparing for tomorrow, and had a nice yoga class.
Then, when it was closer to dinner time, I prepared the eggplant. Again, plan ahead here, as it takes 25-30 minutes to roast.
But once its roasted, all that needs to be done is assembly! I put the sliced and roasted eggplants on my plate. I noticed they got pretty soft. Chef says they will, but mine were hard to get off of the baking sheet – they tended to squish together. Then I broke mozzarella over the slices. Once again Chef asked for buffalo mozzarella, which (as previously stated) I am unable to get here in Alaska, so I just used regular mozz. Then I spooned the salsa over top and garnished with a heavy-handed serving of cilantro. Chef recommended cilantro here over basil (even though its an Italian dish), saying its OK to substitute, but I like cilantro too, and, following the recipe, that’s what I used. On a side note: I think there’s a typo in the book The directions and introductory paragraph all talk of cilantro, yet the recipe itself does not list it as an ingredient, but rather lists coriander leaves…I believe, based on all the talk of cilantro (and the fact that the directions do not say to use coriander), that this was a typo and “coriander” is supposed to be “cilantro.”
All said and done, the dish was complete and tasted lite and fresh. It was like eating a salad! The salsa provided the main flavor, with a very subtle eggplant taste every now and again. A simple dish for a Saturday night! 4 stars.
This is mine 🙂 There was no picture in the book.