![]() ![]() Place the mushrooms on the griddle turning over once to grill both sides. When one side is grilled carefully turn over and finish grilling on the other side. It’s grilled to bring out the smoky natural flavor of the vegetable with just a hint of charring. Heat a cast iron griddle and place the eggplant slices on the griddle. The eggplant is practically naked, just brushed with a little olive oil and sprinkled with salt, pepper, and garlic. This recipe can be the start to make New Year resolutions to try to conquer foods like eggplant, along with homemade pesto!įor more recent updates and new recipes, check us out on IG or our weekly menu and shopping list here. Slice the eggplants and drizzle with olive oil and a dash of salt. I must say, the combination of flavors from the eggplant and pesto along with the fingerling potatoes and delicious fresh spices creates an explosion within your taste buds. I also have a recipe up for homemade delicious pesto! Once all three, mushrooms, eggplant and potatoes are fully cooked, stack them one at a time and drizzled them with your fresh pesto. A little extra olive oil never hurt, so I drizzled mine with a little more olive oil. When the eggplant is done cooking, place them on the cookie sheet with the mushrooms. 2 Season with salt and set aside for 5 to 10 minutes. Drizzle with olive oil and additional salt and pepper. 1 Slice the stem end off of the eggplants, then slice the eggplant into 1-inch-thick rounds. Brush both sides of the eggplants with EVOO (about 1/4 cup total) and season with salt and pepper. ![]() While potatoes are cooking, place 4 cleaned, sliced and destemmed portabella mushrooms, on the baking sheet with the eggplant. Pre-heat an outdoor grill or a grill pan to medium-high. The potatoes and the mixture will go in the oven and bake for 20 minutes at 350 degrees. Ingredients Deselect All 3 tablespoons red wine vinegar 2 teaspoons minced fresh rosemary leaves Salt and freshly ground black pepper 1/4 cup plus 2. ![]() Don’t be afraid to mix with your hands, it adds additional love to the recipe. Season with salt and pepper if you desire. Combine all the ingredients well and drizzle the mixture over the potatoes. In a bowl mix together 1/4 cup of olive oil, 1 clove of chopped garlic and 3 tbsp. Then using 2 cups of fingerling potatoes place them onto a separate cookie sheet. This will help to remove moisture from the eggplant. Placing them on a cookie sheet, and sprinkling them with salt and pepper. Spread each with 1/2 teaspoon of the reserved chopped basil. To get started with this recipe I used one medium sized eggplant and sliced it into rounds. For 12 short stacks, select 12 large slices of grilled eggplant and place them on a baking sheet. Eggplant is such a unique vegetable, and I’ve always been so timid when it comes to making it taste up to its full potential, which is why I created this recipe to ease your mind, and allow you to adventure with it’s deliciousness. ![]()
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