Roasted Eggplant with Zucchini Basil Oil and Goat Cheese
4 Ea Eggplant, Fresh, Peeled, Cut in Wheels, ¾” thick, warm
6 Oz Zucchini, Medium, Cut into coins, Sautéed
4 Oz Cheese, Goat, Cut into 13” thick, warm
2 Oz Sauce, Tomato, Hot
4 Oz Oil, Basil
2 Oz Vinegar, Balsamic
3 Oz Oil, Olive
To Taste – Salt and Pepper
Method:
Marinate eggplant in vinegar and oil then sauté and finish cooking in oven tender. Sautee zucchini in oil until soft. In a dinner plate, tomato sauce, follow by eggplant, then shingle zucchini at top. Place cheese on top of zucchini, drizzle with basil oil and serve.
Tomato Sauce
1 Oz Onion, White, Peeled, Small diced
1 Oz Garlic, Chopped
2 Oz Oil, Olive
1 12 Oz can Rotel, Diced Tomatoes w/green chilies
½ Oz Basil, Fresh, Leaves Only
To Taste – Salt and Pepper
2 Oz Wine, White
Method:
In a sauté pan begin heating oil, then place garlic, onion and basil and sauté, then add tomatoes and wine. Cook f or a few minutes and transfer to a bar blender and puree, adjust the seasoning and reserve.
Basil Oil
8 Oz Oil, Olive
2 Oz Basil, Fresh, Leaves Only
1 Oz Juice, Lemon, Fresh
To Taste – Salt and Pepper
Method:
Using a bar blender place all ingredients together and puree until smooth consistency and reserve.
