Chef Anthony’s Homemade Baked Eggplant - shopping ingredients and recipe.
Preparing for two
Baked Eggplant
1 medium eggplant long shape as per the picture.
1 clove of garlic
1 zucchini
1 wadge of pumpkins (Calabaza)
1 carrot
2 asparagus
1 portobello Mushroom
1 yellow or red bell pepper.
1 onion white medium
Extra Virgin Olive Oíl
200g of minced beef or veal meat for the not Vegan Option
Cat all the ingredients in small cubes of half centimeter and keep separately in little cups.
1 Tofu 400g,
All purpose flour or 00 Flour.
Tomato San Marzano Sauce
Ingredients
1 can Tomato San Marzano DOP
2 Garlic cloves
3 table spoons. Extra virgin Olive oil.
Bunch of basil leaf
Bread crumbs to finish
Salt, fresh ground black pepper
Kitchen Utensils
Large cutting board or flat working table
Microplane grater
Hand Blender
Small trays, bowls, or plates to hold food
Knife
Spatula
Small/medium saucepan
Mixing spoon
Sauté pan (9 in./30 cm)
Directions
Eggplants
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We cut in half the eggplant and remove its meat and chop into small cubes,
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Bake into the oven for 18 minutes at 365 F. after dressing with olive oil, salt and pepper.
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Cut all the vegetables into small cubes of 1/2 cm.
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Saute the garlic all the ingredients for 15 minutes with some spoon of tomato sauce added in the end.
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Fill the eggplant with the vegetable ragout, cover with a hand of brad crumbs, extra virgin olive oil and bake for 15 more minutes.
Tomato Sauce Directions
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Heat the oil and add the garlic in a saucepan. Saute lightly for 1 minutes in medium hit.
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Add the tomato can after crashing by hands.
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cook for 15 minutes and add the basil leaves, adjust with slat and pepper.
Cat the tofu in rectangular shape, put in the flour and deep fried until golden brown. Serve in the end around the eggplant.
Meat option , add the meat first, cook for 15 minutes and than all th vegetables.
Final Directions
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Blend lightly the sauce with a hand blender.
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ad the sauce into the plate and with a spoon open in all the plate as per picture.
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Add the baked eggplant on the top with the help of a spatula.
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Garnish with a leaf of basil
Garnish with some pasto also if you like. (no vegan option)
Serve on a plate with fresh black pepper.
