Recipe

Eggplant Turnover Filled With Spicy Tomato Compote Recipe

Add Step-by-Step Photos	Food4all / All my dishes 9 months, 1 week ago I love the eggplant done this way ....you can really appreciate it's taste and velvety texture.........using premium italian tomatoes is essential here..........cooking the tomato sauce briefly keeps this dish alive making it the focal point and brin... More Prep:2m Cook:35m Servings:6	Food4all
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Ingredients

2 Medium sized Italian eggplant 7-8” sliced lengthwise into 3/8ths thickness

3-4 oz olive oil

1 ½ tbsp salt

1-liter cold water

Tomato sauce:

2 tbsp olive oil

2 garlic cloves minced

2 sprigs basil chopped

1 tbsp Italian chili condiment (visit my website-go to pantry to view brand)

2 cups hand squeezed plum tomatoes water removed

Pesto:

3 tbsp walnuts

3/4 cup roughly chopped parsley

1 garlic clove

1/2 tsp salt

¼ tsp nutmeg

½ cup olive oil

Pasta:

2 liters cold water

2 tbsp salt

5 oz angel hair pasta

4 oz grated Parmesan

Directions

Eggplant:

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.

Pesto:

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.

Pasta:

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.

Assembly:

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

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Comments

chefmeow 9 months, 1 week ago said:
Yummy. This looks beautiful and sounds fantastic. Thanks for the post. I just bought some eggplant last night and will be making this Sunday.

grandmommy 9 months, 1 week ago said:
This sounds absolutley wonderful. Saved it and can't wait to try it. Thanks for such a great post.

luvthewho 9 months, 1 week ago said:
I love this dish. I really enjoy vegetarian dishes with a flair, and this got my attention. I will definitely try this when none of the boys are home. They insist on their meat. Thanks for the post.

greekgirrrl 9 months ago said:
Very good.. such a gorgeous presentation.

lunasea 9 months ago said:
I want to make this this weekend. It is exactly the kind of dish I was looking for. Thank you so much. Beautiful dish...

cholena 8 months, 2 weeks ago said:
Gr8 picture . I love eggplants for all the good reason . Can't wait to try dis one . Thx

maggiehc 8 months, 2 weeks ago said:
Yum! I'm always looking for new things to do with roasted eggplant.

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