Eggplant Turnover Filled With Spicy Tomato CompoteFrom food4all 7 years ago
- 2 Medium sized Italian eggplant 7-8” sliced lengthwise into 3/8ths thickness shopping list
- 3-4 oz olive oil shopping list
- 1 ½ tbsp salt shopping list
- 1-liter cold water shopping list
- Tomato sauce: shopping list
- 2 tbsp olive oil shopping list
- 2 garlic cloves minced shopping list
- 2 sprigs basil chopped shopping list
- 1 tbsp Italian chili condiment (visit my website-go to pantry to view brand) shopping list
- 2 cups hand squeezed plum tomatoes water removed shopping list
- Pesto: shopping list
- 3 tbsp walnuts shopping list
- 3/4 cup roughly chopped parsley shopping list
- 1 garlic clove shopping list
- 1/2 tsp salt shopping list
- ¼ tsp nutmeg shopping list
- ½ cup olive oil shopping list
- Pasta: shopping list
- 2 liters cold water shopping list
- 2 tbsp salt shopping list
- 5 oz angel hair pasta shopping list
- 4 oz grated Parmesan shopping list
How to make it
- Soak in salt water for 1 hr. drain and squeeze. Brush both sides lightly with olive oil and bake at 400 on a baking sheet lined with parchment paper for 20-minutes or until lightly colored then turnover and bake 10 minutes more until soft.
- tomato sauce:
- Heat the oil in a mid sized pot on medium heat. Add the garlic and basil and cook for 2 minutes making sure not to brown the garlic. Add the preserved chilies and cook a minute longer. Add tomatoes and bring to a boil, lower heat and simmer for 10 minutes.
- Set aside.
- To assemble the sandwiches, place a heaping tbsps worth of the sauce onto the lower part of the flared out base of the eggplant and fold over the other half to cover. Set aside until ready to serve.
- Place the walnuts, garlic and salt into a processor and pulse to a coarse meal. Remove from processor and place into a bowl. Add a grating of nutmeg. Place the parsley and oil into the processor and puree for a couple of minutes or until smooth. Add to walnut mixture and blend. Set aside.
- In a large pot add the water and salt and bring to a boil. Add pasta and toss to prevent clustering. Cook for approximately 4-5 minutes or until al dente. Place the pot into a sink and run cold water over top of the cooking water while stirring for about 10 seconds. This will remove the starchy surface of the pasta in turn preventing it from clumping together.
- Drain pasta in a colander then place back into the pot to keep warm. Add enough pesto to coat sufficiently while tossing. Check for seasoning.
- Coil a small amount of the pasta up on a fork and place it onto each plate.
- Place one of the reheated eggplant sandwiches beside the pasta and then sprinkle some Parmesan cheese over top of both it
The Cookfood4all Stouffville, CA
The Rating4 people
Very good.. such a gorgeous presentation.greekgirrrl in Huntington Village loved it
I want to make this this weekend. It is exactly the kind of dish I was looking for. Thank you so much. Beautiful dish...lunasea in Orlando loved it
Gr8 picture . I love eggplants for all the good reason . Can't wait to try dis one . Thxcholena in Food World loved it
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