Friday, July 16, 2010

FRIED EGGPLANT ANTIPASTO

Eggplant antipasto Picnik collage 1 bis
Being under an intense heatwave at the moment I try to put on the oven only when it is really compulsory (to bake breads for the weekend or fruit tarts about once a week). Our meals consist generally of lots of raw vegetables (salads, gazpachos, dips, etc...), stir fried dishes, easy and quick pasta dishes, lots of legumes (white beans, chickpeas, lentils, etc...) and cereals (müeslis, farro, bulghur, etc..). Considering the fact that heat cuts my appetite all I want to eat are light dishes and for that reason, fresh and healthy food is what I crave when the temperatures are extremely high (33°-36° C/91°-97° F)...

Summer vegetables are wonderful and so versatile. They can be prepared
in so many different manners (raw, steamed, stir fried, grilled & baked) and taste really good. There is a great amount of dishes that one can prepare during the sunny season. If, like me, you love the Middle Eastern, Mediterranean and Asian cusines, then it is the time of the year when you can fulfill all your exotic cooking dreams as well as fantasies.

If I emphasize on buying seasonal fruits and vegetables it is because I want my food to be as free of chemicals as possible, rich in flavor and don't want to participate in polluting the earth more that it is already . It is for that reason that I am never bored with what I eat as I look forward to the change of seasons, thus
to variation in my diet. Every season brings it's share of amazing products. I would not want to eat the same all year long. I enjoy the longing for renewal and novelty.

As I had some beautiful Geneva eggplants in my fridge and I wanted a cold accompaniment for my halloumi cheese, I thought that it would be a great idea to serve some kind of antipasto with it.

During my childhood our table was regularly graced with many different marinaded roasted vegetable antipasti - the word antipasto means "before the meal" and is the traditional first course of a formal Italian meal - (Roasted Pumpkin & Bell Pepper Salad) and they were always very much enjoyed by my whole family. This speciality is so versatile and can be prepared in various ways. It is perfect when served as accompaniment to bread, cheese, dried meat and salad. I don't know anybody who can resist such a mouthwatering course, the ultimate symbol of summer?

The recipe I am presenting today is a big home classic which I have adapted according to my culinary influences. To the original recipe I have added sumac, red tabasco, onion powder, white balsamic vinegar and smoked paprika. This results in an antipasto which is full of flavor, well-balanced and has complex aromas. Very addictive!

Eggplant Antipasto Picnik collage 4 bis
~ Fried Eggplant Antipasto ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

For 4 people.

Ingredients for the "Fried Eggplant Slices":
2 Medium Eggplants
Olive oil, for brushing the eggplant slices
Ingredients for the "Marinade":
The juice of 1 organic lemon
1/2 Cup Olive oil
1 1/2 Tsp White balsamic vinegar
2 Cloves garlic, crushed

1 Pinch Smoked paprika
1/3 Tsp Sumac
1 Tsp Red Tabasco
1 Tbs Finely chopped Fresh basil leaves
Sea salt, to taste
Freshly ground pepper, to taste

eggplant antipasto 7 ALONE bis
Method for the "Fried Eggplant Slices":
1. Slice the eggplants into rounds.
2. Sprinkle them with a little salt and leave them to rest for at least 30 minutes.
3. Rinse with fresh water and pat dry with kitchen paper.
4. Brush each piece (on both sides) with a little olive oil and heat a frying pan over medium high heat.
5. Fry the slice until golden brown on each side.
6. Transfer to a deep dish and let cool.
Method for the "Marinade":
7. Mix all ingredients together.
8. Pour the marinade over the eggplants and make sure that all sides are covered with it.
9. Put in the refrigerator for at least 2 hours and serve.

Remarks:
The eggplant slices should not be mushy/mashed, therefore it is important that you don't overcook them.
That antipasto can be kept (in a container) for about a week in the fridge.

Serving suggestions:
Serve with bread, dried meat and cheese or on top of a green salad.

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Eggplant antipasto Picnik collage 3 bis
~ Antipasto Aux Aubergines Grillées ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Pour 4 personnes.

Ingrédients pour les "Tranches d'Aubergines Grillées":

2 Aubergines moyennes
Huile d'olive, pour peindre les tranches d'aubergines
Ingrédients pour la "Marinade":
Le jus d'un citron bio
1/2 Cup Olive oil
1 1/2 CC de Vinaigre balsamique blanc
2 Gousses d'ail, écrasées
1 Pincée de Paprika fumé
1/3 CC de Sumac
1/2 CC de Poudre d'oignon
1 CC de Tabasco rouge
1 CS de feuilles de basilic, finement hachées
Sel de mer, selon goût
Poivre noir moulu, selon goût

Méthode pour les "Tranches d'Aubergines Grillées":
1. Couper les aubergines en tranches.
2. Les saupoudrer avec un peu de sel et les laisser dégorger pendant 30 minutes.
3. Les rinser à l'eau fraîche et les tamponner avec du papier de cuisine.
4. Avec un pinceau les enduire d'huile d'olive (sur les deux côtés) et faire chauffer une poêle à feu moyennement haut.
5. Frire les tranches d'aubergine jusqu'à ce que chaque côté soit joliment doré.
6. Mettre les tranches d'aubergines dans une assiette à soupe et les laisser refroidir.

Eggplant Antipasto Picnik collage 2 bis
Méthode pour la "Marinade":
7. Mélanger tous les ingrédients pour la marinade.
8. Verser la marinade sur les tranches d'aubergines afin qu'elles soient recouvertes de marinade de tous les côtés.
9. Les mettre au frigo pendant en tout cas 2 heures, puis servir.


Remarques:
les tranches d'aubergines ne doivent pas se défaire et être trop molles. C'est pour cette raison
que les aubergines ne doivent pas être trop cuites.
Cet antipasto doit être conservé au frigo (dans une boîte hermétique) jusqu'à une semaine.

Idées de présentation:
Servir avec du pain, des charcuteries et du fromage ou décorer une salade verte avec.

Eggplant antipasto Picnik collage 5 bis

97 comments:

  1. So nice that you added Sumac to your marinade. this anti pasto looks fresh and fabulous! xo

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  2. Une jolie manière de consommer Les aubergines. Pleine de fraicheur !
    Bisous

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  3. That looks really good! I love eggplant and this is definitely a different version of the antipasto I know. Can't wait to try it!

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  4. Wow Rosa...you're SO quick! I was getting something to drink and then come back to sit and check on my friends'blogs...and there you were already with a comment!!
    I love aubergine and yours look SO wonderful...so I think tonight will be an antipasto night here! Lovely photography as always!
    Ronelle

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  5. Beautiful. I could eat just this eggplant for dinner and be totally satisfied.

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  6. Yum! I love the eggplants and this is the perfect summery recipe. Thanks for sharing!

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  7. This looks perfect Rosa! Give me some bread, some wine and we have a meal!

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  8. That looks fantastic, I wish I could be discipined enough to salt my aubergines more often!

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  9. I love eggplant!! This antipasto looks fantastic. I love the addition of sumac!

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  10. looks beautiful, I would turn my oven for it on a hot day, too. :)

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  11. this kind of marinade is new for me and worth to be tried. Have a nice weekend !

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  12. Mmmm, this sounds delicious. I grilled some more white eggplants today and have some leftover in the fridge, so shall try this tomorrow.

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  13. un vrai goût de la cuisine mediteranéenne que j'aime beaucoup, prés de la cuisine italienne du sud.

    trés bonne soirée

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  14. Love love love eggplant. This looks divine!

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  15. love anything with eggplants..that looks irresistibly delicious..yumm..must try this..Have a nice weekend!

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  16. OMG, this look utterly good. Got to buy some eggplant next. Yummy :)

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  17. i can eat this dish for every meal:) I love eggplant dishes.
    Iffet

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  18. This is a stunning dish...I love eggplant, and this is perfect!

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  19. I love the taste of fried eggplant! This looks yummy!great sidedish...

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  20. This looks divine Rosa and those flowers are so pretty.

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  21. Hey Rosa, I love the idea of this antipasto, and your photos make it look absolutely beautiful. I do have a 'health' question though. Does the oil bother you guys at all? I love stuff like this, but sometimes it doesn't rest well with me...and sometimes it does.
    Anyway, I have an eggplant in the fridge-wondering...

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  22. Mouthwatering eggplant! I also do not like to use the oven when it's hot, and we are having a crazy heatwave at the moment as well. What a perfect dinner for evenings like these.

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  23. i like eggplants so much,adition of garlic is so tasty!

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  24. How can i eat something so pretty!@

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  25. last summer, i became obsessed with eggplants and ate so many that i got sick of them... so i haven't had eggplant since them.

    but this recipe looks good enough to pull me out of my "avoiding eggplant" phase in life :)!

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  26. I'm not sure what sumac is but I hope I can find it. I love eggplants. This will be great with bread.

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  27. Splendide! Avec les petites billes de fromage d'Hélène et du pain grillé, voilà un repas d'été parfait!
    Et tes photos, comme toujours... :)

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  28. Great presentation...The photos are magnificent!

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  29. Fabulous post, very well put together.
    You are really an expert, delicious antipasto recipe.
    Excellent clicks.
    Wishing you a great weekend ♥

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  30. I'm currently having a love affair with eggplant. I never used to like them, because my mother use to cook them in the most horrible way. I then ate them at a turkish restaurant and it was a revelation. Beautiful photos, Rosa!

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  31. My 'Nonno' used to fry eggplants all the time...and I'd sneak one off the plate when he wasn't watching ;)
    Now, my tendency is to bake or grill as much as possible. I absolutely love the combo for your marinade...will try it for sure on my next batch of sliced eggplants.

    Flavourful wishes and a great day to you Rosa ;o)
    Claudia

    P.S. About my fig nut torte...you can successfully make this cake with the flours that you're most comfy with. If you want to purposely find the gluten-free 'Sweet Sorghum' flour...I'm sure that any health foods specialty store in your area would have some. Thanks for enjoying my posts as well...always a pleasure to have you there ;o)

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  32. Ton antipasto aux aubergines grillées me fait drôlement saliver !

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  33. Sumac, paprika, and tabasco sound delicious here! A delicious antipasto and must have been great with halloumi.

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  34. Magnifique ! J'adore !!!
    Bises et bon week-end.

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  35. Wow they look so yum, and what a amazing pic too

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  36. I must try this... beautiful idea Rosa!

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  37. Oh joy! i want to dive into these!

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  38. Rosa, your photos are so wonderful !Thanks for this pleasure !

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  39. What an elegant summer treat!

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  40. un antipâsto comme au resto !! cool!! Ciao Pierre

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  41. Eggplant is always welcome on the summer table, looks fab!

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  42. Humm les aubergines grillées c'est un vrai bonheur !

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  43. Eggplant and balsamic go hand in hand. I love grilling eggplant and doing a similar flavor preparation as you do. Summer is made for dishes like this.

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  44. I love eggplant and this dish sounds incredible. The addition of sumac puts it over the edge. Looks incredible.

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  45. mmm love your recipe, will have to try it out soon!-krsta

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  46. I adore eggplant and your preparation aof it looks amazing..as od the photos. Yet another 'Rosa' bookmark I have to try!!

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  47. Eggplant is my favourite vegetable. Thanks for sharing such a great recipe.

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  48. This eggplant antipasto looks scrumptious!

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  49. ces aubergines ont l'air si bonnes et ruisselantes de bonne sauce au sumac! tu me donnes de bonnes idées avec toutes les aubergines dans le jardin!

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  50. Par ce temps la viande ne passe plus. Je n'ai envie que de fruits, légumes et poissons. Tes aubergines grillées sont les bienvenues à notre table.
    Je t'embrasse et te souhaite une bonne semaine.

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  51. mmm that sounds delicious!

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  52. What delicious flavors Rosa! Bookmarked!

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  53. Rosa I love eggsplants always! I love them, and these look fab, cheers gloria

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  54. Une bien jolie façon de préparer les aubergines! Elles sont parfumées à souhait...
    Beau dimanche!

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  55. I love eggplant! Great flavours!

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  56. This looks so good! I love the seasoning you used. I have to try it!

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  57. In the summertime we have SO much eggplant and I am always looking for new ways to use it. Thank you Rosa.

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  58. Wow, those photos are just leaping off the page. How I'd love to have a few slices of that delectable eggplant right now.

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  59. A perfect hot weather dish! I love the lightness of the marinade. I never seem to put eggplant and citrus together but it sounds wonderful!

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  60. I love that this can be kept in the fridge for a week! I think I will definitely be making this soon, I just got a lot of fresh oregano from my mom so maybe I will try that flavor instead of the basil? :)

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  61. Such a wonderful flavour! I am loving fried eggplants. They smell so good after browned. Thanks for sharing, Rosa.
    Cheers, Kristy

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  62. So this is actually serve cold? Looks great even without the dressing already :D

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  63. this is the perfect pairing for your haloumi! my goodness, it looks absolutely mouth-watering, like it'd just dissolve on the tongue! well done, rosa.

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  64. SHIONGE: Thanks! Yes, you eat that dish cold.

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  65. superbe, idéal pour moi qui aime beaucoup les aubergines.

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  66. I want nothing but hot food at the moment, because of the weather. But this looks perfect for the Summer that you're enjoying.

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  67. je ne savais pas qu'aubergine se disait eggplant en anglais, j'apprends qqche aujourd'hui ^^! ta recette à l'air délicieuse! biz

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  68. Elles ont l'air très bonnes tes aubergines!
    Elles sont très belles!

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  69. Rosa, this eggplant dish looks fabulous...it sure look so tasty with all the ingredients in it :-) Great pictures as always ;-)

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  70. This looks delicious, Rosa. I know quite a few eggplant naysayers and can never understand them. Especially when there are scrumptious dishes like this to be eaten.

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  71. j'adore la photo de la main qui tient l'aubergine, c'est super beau tout ca!

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  72. I am so making this very very soon. this is irresistible and just the kind of flavors I love!! Rosa, I just love it.

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  73. Miam ces aubergines me donnent le tournis, je les sens d'ici, c'est une très belle mise en bouche.

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  74. THE CILANTROPIST: I hope you'll like it. Yes, you can replace the basil by any other herb of your choice. Oregano is very Mediterranean. Cheers.

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  75. Gorgeous eggplant Rosa. Wish my husband liked it. Everyone else in his family loves it. Maybe I'll try to sneak it in.
    Sam

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  76. Rosa, this looks so good! So simple & tasty, I'm having a party on Friday night so I think I'll serve this as a appy!

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  77. It must be great with bread!

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  78. J'adore les aubergines et cette version me plait beaucoup. Merci Rosa! Bises.

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  79. That has to be the prettiest eggplant ever! and the sumac is perfect!

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  80. wooow :D i love it..for perfect dinner!

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  81. These would also be wonderful in a sandwich with some good mozzarella on a crusty baguette! Looks delicious!

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  82. Rosa, I know that you know that I do NOT like eggplants. But my friend, I have to tell you, looking at your photographs makes me want to eat this dish. You are amazingly talented.

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  83. Oh yum! What gorgeous eggplant!!! I must make this dish!!

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  84. I cannot imagine eggplant gets much better than this. Delicious!

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  85. J'adore ! J'en ai faite hier et ne savait pas comment les préparer ! la prochaine fois je saurais ! Merci !

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  86. a perfect recipe earthy and full of lfavro..

    sweetlife

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  87. merci pour ce joli moment chez toi
    superbe

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  88. just lovely! amazing purplish! :)

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  89. Beautiful photographs and a lovely blog! Thank you for visiting my blog. I'll be back! Juno

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  90. cant help bt drrol over your blog.ur photos are very much tempting.This is heavenly!
    Keep up the good work!
    luv
    Nimi
    www.nimisculinaryventures.blogspot.com

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  91. What a tasty way to enjoy some eggplant!p

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  92. These looks so delicious. I love eggplant. Yesterday I spend the afternoon in the kitchen and had my oven on for far too long. What a mistake that was!

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  93. wow!!!very delicious..first time here and like ur blog..

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