Eggplant Pizzas

IMG_4739

Good morning everyone, I am so sorry I have not posted anything in a very long time.

The summer was good and busy then it is time to get back to school/work. Finally I take the time to write to you in order to share a beautiful quick recipe. I found it on Pinterest and add few tips to make it even tastier.

 (Makes 3-4 servings or 6-8 appetizer servings

1 EGGPLANT

2 TBSP OLIVE OIL, FOR BRUSHING EGGPLANT BEFORE ROASTING

1/3 CUP FRESHLY GRATED PARMESAN

1/3 CUP FINELY GRATED MOZZARELLA

Sauce Ingredients:

2-3 TSP. EXTRA-VIRGIN OLIVE OIL

3 LARGE GARLIC CLOVES, VERY FINELY crushed

1 CAN GOOD QUALITY PETITE DICED TOMATOES WITH LIQUID (OR USE 3 CUPS PEELED AND DICED FRESH TOMATOES)

1/4 TSP. DRIED OREGANO (USE GREEK OR TURKISH OREGANO)

Alternatively you can use already prepared tomato sauce

Instructions:

Cut off both ends of the eggplant; then cut it into 1,5 cm thick slices (trying to make them the same thickness!)  Put the eggplant slices on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the grill to 375F/190C.)

Watch out last time I did, it I had to drive my daughter to school therefore when I came back the vegetable was so drain of water that it was as salty as can be. Never the less I thought it could not be noticed. I was wrong it was so awful!!!!

While the eggplant sits, make the sauce.  (if using already made sauce no need to preaviously warm it up.

Heat 2-3 tsp. olive oil (depending on your pan) and saute the crushed garlic just until it becomes fragrant.

(carefully watch this Onion as it contains 64% water therefore it burns easily) . Add the can diced tomatoes, and dried oregano and let the sauce cook at a low simmer until it thickens, breaking up the tomatoes with a wooden spoon as it cooks.  (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)  In a non stick baking tray brush lightly with olive oil or use baking sheet, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried oregano or other herbs.  Grill the eggplant about 10 minutes or so on each side. Watch out it burns easily.

IMG_4735

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and mozzarella.  After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.

IMG_4738

Put pizzas under the broiler until the cheese melted and slightly browned.  (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.)  Serve hot!

Enjoy!

Publicités

ARANCINI DE ROSI OR CRISPY FRIED RISOTTO BALLS

IMG_2710

Risotto is delicious to eat hot and freshly made.

But what do you do with the leftovers.

My family, I guess I spoiled them too much, would not eat a reheated risotto especially the next day.

As I never spoil food, I decided to look through the internet and found some ideas to adapt to my family tastes.I do apologize, this time I will not give you the precise quantity since it all depends on how much left over risotto you have.

You will need:

Left over Risotto

Onion, peeled and diced

Chorizo diced

Olive oil

Whipping cream or double cream

diced Mozzarella cheese

3 whole eggs

breadcrumbs or

PANKO (JAPANEESE BREADCRUMBS)

IMG_2723

In a pan fry onion with olive oil.

When reach golden color add the risotto and mix in some whipping cream. Continue cooking until you reach a nice combined consistency.

IMG_2704

Let it cool in a large plate.

With your hands (I use disposable gloves), make ball shape out of risotto.

Then place at the center of each ball one diced mozzarella. Make sure it is well covered as you do not want your cheese to come out easily while frying.

IMG_2707

Whisk the eggs and pass trough a strainer in order to get a smooth texture. Place in a large bowl.

In another bowl poor the bread crumbs.

IMG_2706

Deep and roll the balls in the eggs mixture, lift and allow excess egg to drip off, then put it on the breadcrumb bowl. Using the other hand roll in and again shake off to remove excess. Again roll into the eggs mixture and then bread crumbs.

It is slightly time consuming but coating it twice give an extra crispy texture that is so yummy.

Repeat with all the remaining Arancini rosi.

IMG_2709

In a wok, heat up oil at 375 degrees.

The result is absolutely divine.

IMG_2715

You can store the balls before being fried in the freezer for later use.

When you ready to eat them, put in the

microwave at lowest temperature for 2 minutes. Then it is ready to be fried.

THE SALAD I LOVE!

DSC_0646

A simple and delicious recipe what are you waiting for?

Ideal for this summer as well!

Serves 4

200 GR TIGER PRAWNS OR REGULAR PRAWNS

250 GR MUSHROOMS

2 RIPE AVOCADOS

SUNFLOWER SEEDS (qs)

CORIANDER

CHIVES

1 TBSP TOASTED SESAME OIL

1 TBSP CHILLI INFUSED EXTRA VIRGIN OLIVE OIL

1 TBSP EXTRA VIRGIN OLIVE OIL

JUICE TWO LEMONS

Salt / pepper

Cook shrimp in boiling salted water.

After 5 minutes, cool them immediately in a stream of fresh water.

Peel and wash. Set aside.

Meanwhile toast the sunflower seeds in a dry pan over high heat. Remain cautious, after 1 minute it is done therefore stay near your pan and watch carefully that it is does not burn.

Peel mushrooms, it will remove easily (see picture below).

IMG_2804

This vegetable is very porous hence I do not want to wash them as you may lose its flavor.

It also keeps them fresh longer, nearly 5 days in the refrigerator. Slice the mushrooms and set aside.

Wash the herbs and chop.

In a large bowl add all the ingredients apart from the sesame seeds and mix well, remain gentle as you do not want mashed avocados. Let this salad marinate minimum 1 hour to enhance all the flavors or the various oil and herbs.

Just before serving, mix gently and add the sesame seeds.

This salad is really delicious thanks to its aromatic oils and fresh herbs.

Try it once it will become one of your homemade favorite recipes.

ICE COLD CUCUMBER SOUP WITH MINT serves 4

DSC_0631

A perfect recipe for the summer, fast, easy and delicious.

Also a great way to eat healthy and low calories meal.

3 Cucumbers (1250 G)

60 G OLIVE OIL

170 G SKIMMED YOGHURT If you want you can substitute with double cream

THE JUICE  OF 1 LEMON

1 GARLIC CLOVE

2 SHALLOTS

Half BUNCH OF MINT

SALT / PEPPER TO TASTE

Peel, cut into two and scoop out the seeds of the three cucumbers. Cut into large chunks and place in the bowl of your mixer. Peel and chop the garlic and shallots. Chop the mint. Add to the mixer the olive oil, youghurt, lemon juice, garlic, shallots and mint.

Seasan with pepper and salt to taste.

Mix until desired consistency and place in the fridge at least an hour before serving.

Enjoy!!!