Eggplant Crisps With Skordalia And Oven-Dried Tomatoes
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
63
Spice
48
Sweetness
68
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 tsp
Thyme (chopped fresh)6 tbsps
Whipping Cream1 cup
Butter (1/2 stick)1 tbsp
Sour Cream1 tbsp
Lemon Juice (fresh)4 cups
Whole Milk6 large
Egg White2 cups
Breadcrumbs (dry)4 cups
Vegetable Oil (for frying)Directions:
1
For tomatoes: Preheat oven to 300°F
2
Line rimmed baking sheet with parchment paper
3
Mix all ingredients in large bowl
4
Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes
5
Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer
6
Peel skin off warm tomatoes
7
(Can be made 2 days ahead
8
Cool, then cover and refrigerate
9
) Preheat oven to 300°F
10
Line rimmed baking sheet with parchment paper
11
Mix all ingredients in large bowl
12
Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes
13
Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer
14
Peel skin off warm tomatoes
15
(Can be made 2 days ahead
16
Cool, then cover and refrigerate
17
) For skordalia: Preheat oven to 350°F
18
Cut top 1/2 inch off garlic head, exposing cloves
19
Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil
20
Cover tightly with foil and bake until cloves are soft, about 50 minutes
21
Cool
22
Squeeze garlic head from bottom to release garlic from skins
23
Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain
24
Bring cream and butter to simmer in large saucepan
25
Remove from heat; whisk in sour cream
26
Add potatoes to cream mixture and mash
27
Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes
28
Season with salt and pepper
29
(Can be made 2 hours ahead
30
Cover and let stand at room temperature
31
Rewarm before using
32
) Preheat oven to 350°F
33
Cut top 1/2 inch off garlic head, exposing cloves
34
Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil
35
Cover tightly with foil and bake until cloves are soft, about 50 minutes
36
Cool
37
Squeeze garlic head from bottom to release garlic from skins
38
Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain
39
Bring cream and butter to simmer in large saucepan
40
Remove from heat; whisk in sour cream
41
Add potatoes to cream mixture and mash
42
Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes
43
Season with salt and pepper
44
(Can be made 2 hours ahead
45
Cover and let stand at room temperature
46
Rewarm before using
47
) For eggplant: Soak eggplant slices in milk in large bowl 1 hour
48
Drain; pat dry
49
Sprinkle eggplant lightly with salt
50
Whisk egg whites in medium bowl until frothy
51
Dredge eggplant in egg whites, then breadcrumbs, coating completely; place on baking sheet
52
(Can be made 2 hours ahead
53
Cover and refrigerate
54
) Heat vegetable oil in heavy large skillet over medium-high heat to 350°F
55
Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side
56
Using slotted spatula, transfer to paper towels to drain
57
Sprinkle with salt and pepper
58
Soak eggplant slices in milk in large bowl 1 hour
59
Drain; pat dry
60
Sprinkle eggplant lightly with salt
61
Whisk egg whites in medium bowl until frothy
62
Dredge eggplant in egg whites, then breadcrumbs, coating completely; place on baking sheet
63
(Can be made 2 hours ahead
64
Cover and refrigerate
65
) Heat vegetable oil in heavy large skillet over medium-high heat to 350°F
66
Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side
67
Using slotted spatula, transfer to paper towels to drain
68
Sprinkle with salt and pepper
69
Place 1 tablespoon skordalia in center of each of 6 plates
70
Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice
71
Garnish with olives and serve
72
Place 1 tablespoon skordalia in center of each of 6 plates
73
Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice
74
Garnish with olives and serve