Grilled Eggplant Salad with Nalo Farms Greens & Goat Cheese Crostini

Ingredients in boldface have separate recipes, which follow the main recipe.

• Balsamic Vinaigrette
• Eggplant Salad:
• 1 large eggplant
• 3 Tbsp olive oil
• 1 tsp minced garlic
• 1 tsp minced fresh rosemary
• 1 tsp minced fresh basil
• Assembly:
• 1 cup Basic Tomato Sauce, warmed
• 4 to 5 cups washed and torn mixed greens, such as mizuna, arugula, & radicchio
• 10 yellow pear tomatoes, halved

Make Goat Cheese Crostini, Balsamic Vinaigrette, and Basic Tomato Sauce.

Eggplant Salad: Cut four crosswise slices of eggplant, each about 1/4″ thick. Place the olive oil on a large serving platter and sprinkle the garlic and herbs over. Dip the eggplant in the oil mixture, turning to make sure the slices are evenly coated with oil, garlic and herbs. Sear on a very hot griddle or grill, about 3 minutes per side.

Assembly: To serve, ladle 1/4 cup warmed Basic Tomato Sauce in a neat circle on each serving plate. Top with a slice of eggplant. In a mixing bowl toss the greens and vinaigrette and place on top of the eggplant. Arrange 5 crostini around each salad, with a pear tomato piece between each crostini.

Greg placed the salad in the corner of the square plates we used, instead of topping the eggplant. Yellow pear tomatoes were not available, so he used wedges of larger yellow tomatoes. The final effect was probably nicer than the original recipe’s.

If we were to do this over, we’d flatten the crostini a bit more, making it easier to eat. However, even if a bit hard to stick in your mouth, the crostini received rave reviews!

Goat Cheese Crostini

• 1/2 recipe Basic Pizza Dough, or thin slices French baguette bread, toasted
• 1/4 cup Basic Tomato Sauce
• 5 Tbsp fresh goat cheese
• 2 tsp Pesto

Preheat over to 400 F. Divide the pizza dough into 20 pieces. Roll each piece in a ball about 1″ in diameter and gently press into a football shape. Place on a pizza pan or baking sheet and bake for about 5 minutes, or until golden brown. Let cool.

Spread about 1/2 tsp Tomato Sauce over each crostini, and top with a bit of goat cheese and a dab of Pesto. Just before assembling the salad, place the crostini under the broiler to melt the cheese.

Balsamic Vinaigrette

• 2-1/2 tsp balsamic vinegar
• 1/2 tsp red wine vinegar
• 1 Tbsp oil oil
• 1 Tbsp finely minced fresh basil
• 1/4 tsp minced shallot
• 1/4 tsp minced garlic

Whisk together all ingredients in a bowl and set aside.

Basic Tomato Sauce

• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1 small onion, coarsely chopped
• 1 small carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 28 oz can Italian-style Roma tomatoes in their juice, preferably with basil
• salt & ground black pepper
• 1 Tbsp sugar
• 1/2 cup packed fresh basil leaves

Heat the oil in a large saucepan and saute the garlic, onion, carrot, and celery over medium-high heat until golden brown, about 1 minute. Place the tomatoes in a large bowl, crush with our hands, and add to the saucepan. Add the salt, pepper, and sugar, and cook the sauce over low heat for 20 to 30 minutes, until reduced by about 1/3. Add the basil leaves and cook for another 5 minutes, stirring frequently. If you prefer a smoother consistency, pulse the sauce in a food process or blender for about 10 seconds.

Pesto

• 4 oz fresh basil, julienned
• 1/4 cup extra virgin olive oil
• 1 Tbsp pine nuts
• 1 clove garlic
• 1 oz grated Parmesan cheese
• salt & ground black pepper

Place all ingredients in a blender or food processor and puree until smooth.

Basic Pizza Dough

• 1/4 tsp active dry yeast (1/2 pkg)
• 3/4 cup lukewarm water (105 to 110 degrees F)
• 1 Tbsp honey
• 2 to 2-1/2 cups flour
• pinch of salt
• 2 Tbsp olive oil

Sprinkle the yeast over the water in a bowl. Add the honey and whisk. Let set for 5 minutes.

Lightly oil the bowl of an electric mixer and fix the mixer with the dough hook. Put 2 cups flour and the salt in the bowl; turn the mixer on a very low speed. With the mixer running, slowly pour in the water and yeast mixture. Continue beating until the dough is well mixed. Increase the mixer speed slightly and beat in the olive oil. Beat at medium-high speed ofr 4 to 5 minutes, until the dough looks smooth and satiny and gathers into a ball. Add more flour if necessary.

Transfer the dough to a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 45 minutes, or until doubled in bulk. Place on a lightly floured work surface and divide into 4 portions. Knead each portion for 1 to 2 minutes and form into balls. Place on a backing sheet, and cover again with a amp towel or plastic wrap. Allow the dough to rise for another 15 minutes.

Roll each ball of dough out into a 6″ to 7″ circle, about 1/8″ thick, sprinkling the dough, the work surface, and the rolling pin with extra flour to keep them from becoming sticky. Using your fingers, pinch the dough to create a raised edge all the way around the pizza. Now you are ready to add toppings.

Baba Ganouj

Eggplant Dip

• 2 medium eggplant
• juice of 1-1/2 lemons
• 1/4 cup virgin olive oil
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• salt, to taste
• finely chopped parsley, green peppers, & green onions

Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice.

Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refrigerate.

Serve trimmed with parsley, green peppers & green onion.

Moussaka

(Eggplant & Lamb Casserole)

• 2 lbs eggplant
• 1/2 cup vegetable oil
• 1 large onion, sliced
• 1 lb minced lamb
• 1/2 cup white wine
• 12 oz fresh tomatoes, peeled & sliced thin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• salt & ground black pepper
• 1 tsp oregano
• 1 oz grated Parmesan, Kefalotyri, or gruyere cheese
• chopped parsley

Bechamel Sauce:

• 3 oz butter
• 3 oz flour
• 2 cups warm milk
• salt & ground white pepper
• 1 oz grated Parmesan or Gruyere cheese
• 2 egg yolks

Topping:

• 2 oz grated Parmesan, Gruyere, or Kefalotyri cheese
• 4 Tbsp toasted breadcrumbs

Top and tail the eggplant. Rinse them and cut into 1/4″ slices and immerse in salted water for 30 minutes. Take out, squeeze gently, rinse, and squeeze again. Drain in a colander and pat dry. Fry in hot vegetable oil until they become pale golden on both sides. Drain on absorbent towels on a flat platter.

Saute the onion in 2 Tbsp oil until it looks glistening. Add the meat and saute together, stirring, until all lumps are broken down and the meat starts to change color. Add the wine, tomatoes, and spices. Cover and cook for 20 minutes, stirring occasionally. Mix in the grated cheese and parsley.

Bechamel Sauce: Melt the butter and remove from heat. Gradually add the flour and stir to amalgamate. Return to the heat and gradually add the milk and seasonings, stirring continuously. Simmer 8 to 10 minutes, stirring, until it has thickened considerably. Remove from heat and let stand briefly; add the cheese and egg yolks. Stir to amalgamate.

To assemble, layer half the eggplant in a roasting pan. Spread half the meat mixture evenly on top, and cover with remaining eggplant. Spread the remaining meat on top. Top with the sauce. Sprinkle the grated cheese all over the top, and then the breadcrumbs. Bake at 350 F for 1 hour, or until a golden crust has formed on top. Let stand 5 minutes.