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Eggplant Napoleon




Source of Recipe


Chef David Paul Johnson


List of Ingredients




Serves 4

Tomato-Balsamic Vinaigrette:
1 large tomato, peeled, seeded and diced
1/2 cup finely chopped white onion
1/4 cup chopped fresh basil
1/3 cup Dijon mustard
1/3 cup balsamic vinegar
2 tablespoons sugar
1 teaspoon ground pepper
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 1/2 cups olive oil

Chive-Infused Oil:
2 garlic cloves
1/4 cup snipped fresh chives
pinch of kosher salt

Napoleon
1/4 cup olive oil
4 garlic cloves, crushed
2 tablespoons minced mixed fresh herbs
2 large Italian eggplants, cut into 1/8-inch-thick slices
1 pound mushrooms, thinly sliced
8 ounces smoked mozzarella cheese, thinly sliced
1 cup black olives, pitted and finely chopped
1 large Maui or other sweet white onion, finely diced
2 red bell peppers, roasted, peeled, seeded and diced

Garnish
2 tablespoons chopped mixed fresh opal and green basil
2 tablespoons grated Romano cheese



Recipe



To make the vinaigrette: In a medium bowl, combine all the ingredients except the oil. Let sit for 10 minutes, then gradually whisk in the oil. If dressing is too thick, add a little cool water. Cover and refrigerate at least 1 hour.

To make the chive oil: Put the garlic, chives and salt in a blender or food processor and pur�e. With the machine running, add the olive oil in a thin stream. Strain through a fine-meshed sieve and pour into squeeze bottle.

To make the Napoleon: In a small bowl, combine the olive oil, garlic and herbs. Lightly brush the eggplant with this mixture on both sides. In a large saut� pan or skillet over high heat, saut�e the eggplant for 2 minutes on each side, or until browned and crisp. Set aside to cool. Repeat the process with the mushrooms.

To serve: Pool 2 tablespoons of vinaigrette on each salad plate. On each plate, layer ingredients in the following order: eggplant, cheese, olives, onions, bell peppers and mushrooms. Finish with eggplant. Sprinkle each with 1/2 tablespoon basil and 1/4 tablespoon Romano. Decorate the rim of each plate with chive oil from the squeeze bottle.