Roasted eggplant has a rich, smoky flavor that blends well with fresh mint. Serve on a bed of pasta that you have tossed with olive oil, parsley, salt, and pepper. Add a green vegetable to complete the meal.
MAKES: 12
INGREDIENTS:
TOMATO-BASIL SAUCE
- 12 large Roma tomatoes (or 10 regular tomatoes)
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
CROQUETTES
- 2 to 3 medium-sized eggplants
- 4 tablespoons olive oil
- 1 cup finely diced onion
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup bread crumbs
- 1 large egg
- 1 tablespoon chopped mint
- 1 tablespoon chopped parsley
- salt and pepper to taste
INSTRUCTIONS:
- Blanch tomatoes: Drop tomatoes into boiling water for 10 seconds. Peel, seed, and finely chop.
- Saute garlic in olive oil. Add chopped tomatoes, fresh basil, and salt and pepper. Simmer together for 5 minutes. Serve over croquettes.
- Roast the whole eggplant directly over flames on stove, turning until charred evenly on all sides (approximately 5 minutes). The eggplant’s center meat should be soft. If you are using large eggplants, you can finish cooking them in the oven: Place whole eggplant in a 400° oven until the eggplant is soft in the center. The eggplant will feel soft and can be pierced easily with a fork. Let the eggplant cool until you can touch it, peel it, and finely chop the meat. You should have 3 1/2 cups of chopped eggplant meat.
- Saute the diced onion in 1 tablespoon of the olive oil for 3 to 5 minutes.
- Mix all ingredients together; chill for approximately 45 minutes. The mixture will not be really firm, but it should hold together when sauteed. If it is too loose, add a few more bread crumbs.
- Gently shape the mixture into 2 inch patties, and gently dip them in flour. Saute the patties in the remaining 3 tablespoons olive oil until golden brown. Serve with Tomato-Basil Sauce.
