Rinse the eggplant well under cool water place the slices onto a paper towel to blot dry. Click HEREto find out about salting eggplants.
#Eggplant stacks how to
The red fruits, zesty acidity, and refined fruits were a perfect match for the eggplant parmesan stacks. How to make Eggplant Caprese Stacks Salt the Eggplant: Wash the eggplant, slice crosswise into -inch thick slices, and sprinkle the slices heavily with salt. The grapes come from the producer’s youngest vines coupled with the steel vinification and aging, the wine is bright, fresh, and an incredible value. Scarpa holds their barbera wines for longer than most everyone with even the youthful Casa Scarpa spending one year in steel (no wood) and six months in bottle before release. Most people don’t think of barbera as an ageable wine but in fact, the aging potential is great because of its high acidity. 1 eggplant 1 zucchini oz fresh mint 1 lemon 4 garlic cloves 2 oz harissa paste. They do three Barbera d’Asti wines: the younger, fresher drinking Casa Scarpa, the more fatty, rich I Bricchi, and the elegant, complex La Bogliona (pro tip: if you happen upon a 2007 La Bogliona, snap that baby up the winemaker says it may be the best ever of that vintage). Harissa Glazed Eggplant Stacks with Garlicky Lentils & Mint. Scarpa is a historic producer in the Monferrato making some of the area’s most beautiful expressions of barbera. Scarpa Casa Scarpa Barbera d’Asti DOCG 2016 If you are going for a nebbiolo, I suggest a younger one that is steel-aged to really bring out the freshness and the fruits. Both have depth of flavor and good acidity – optimum for this recipe. Those beg for acidic and juicy wines, so go-tos are going to be barbera, Montepulciano d’Abruzzo, nebbiolo, primitivo, and zinfandel. My favorite part! Whatcha drinking with that!?įor your eggplant parmesan wine pairing, consider the important pairing ingredients: fresh cheese, marinara sauce. Remove rosemary before eating.Copyright Denise Pardini 2008 - 2020, When cooking is complete, remove from grill and place 1 sprig of rosemary through each stack to hold together. In a small bowl mix olive oil, oregano, salt, pepper and garlic. Generously salt the eggplant slices on one side, then let sit for 15 minutes (the salt helps to release excess moisture from the eggplant). Close hood and cook until the cheese melts, about 3 minutes. Instructions: Place grill topper on grill and preheat to 400 F. Line 2 baking sheets with parchment paper, then place the eggplant rounds in a single layer on each baking sheet. When cooking is complete, layer the ingredients in this order: eggplant, tomato, mozzarella, pesto, and eggplant. Leave hood open and grill for about 4 minutes, flipping halfway through.
Remove and set aside.Īdd tomato slices to grill grate. Grill eggplant for about 8 minutes, flipping halfway through. When unit beeps to signal it has preheated, open hood and place eggplant slices on grill grate. In a large bowl, toss eggplant with canola oil, salt, and pepper. Close the hood and press the dial to begin preheating (preheating will take approximately 5 minutes). Select GRILL, set temperature to MAX, and set time to 15 minutes. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Learn how to make Grilled Eggplant, Tomato & Feta Stacks & see the Smartpoints value of this great. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Enjoy a tasty and delicious meal with your loved ones.
#Eggplant stacks install
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Directions Instructions Checklist Step 1 Preheat oven to 425 degrees.
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