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OVEN BAKED EGGPLANT & MANCHEGO CHEESE SALADWITH FRESH OREGANO & BALSAMIC VINEGAR GLAZE
serves 6
1/4 cup olive oil
8 medium Italian Eggplant, peeled and sliced 1/8"
2 bunches fresh oregano, leaves only
1/2 lb manchego cheese, sliced paper thin
1 tsp. ancho chile powder or paprika
salt and pepper to season
2 cups balsamic vinegar
Preheat oven to 425 degrees. On a cookie sheet, lay out the eggplant slices and brush lightly with oil. Bake for about 8 minutes. Reserve. Let cool. Starting with the eggplant, make layers of eggplant, manchego cheese, oregano and season each layer with salt and pepper until you have used six slices of eggplant. Can be done up to one day in advance. Sprinkle the top of each "stack" with ancho powder or paprika.
In a medium saucepan bring the 2 cups of balsamic vinegar to a boil and reduce it about 4/5's until it starts to form a syrup. Reserve at room temperature in a squeeze bottle.
Bake the eggplant stacks for about 10 minutes in the same 425 degree oven. Serve warm.
To assemble: Cut eggplant stacks on a diagonal and place on front of the plate. Drizzle balsamic glaze over the eggplant and garnish with oregano leaves.
POTATO-HORSERADISH CRUSTED RED SNAPPER
with ROASTED PEPPER RELISH
serves 4
4 filets of red snapper
3/4 cup shredded potato (skin off)
1/4 cup shredded fresh horseradish
2 tablespoons olive oil
salt and freshly ground pepper to taste
1. Season each filet with salt and pepper.
2. Mix the potato and horseradish. Top each red snapper filet with the potato-horseradish mixture.
3. Heat a large sauté pan with the olive oil over medium heat until almost smoking. Sear each filet potato side down until a crust forms, around 3 minutes. Turn the filet over and finish cooking in a 350 degree oven for 8 minutes or until done. Serve with relish.
Roasted Pepper Relish
1/4 cup roasted red pepper, seeded and diced
1/4 cup roasted yellow peppers, seeded and diced
1/4 cup chopped black olives
2 tablespoons crushed red pepper
1 tablespoon chopped fresh garlic
2 tablespoons chopped fresh thyme
1/4 cup chopped fresh parsley
2 tablespoons Sherry vinegar
1 tablespoon honey
3 tablespoons olive oil
Salt and freshly ground pepper to taste
Mix all ingredients until combined. Season to taste with salt and pepper. Refrigerate until ready to use. Serve at room temperature.
© 1996 Urban Desires