Food - I love vegetables, BBQ, cheese and eggplant, so why not put all of these together and make an appetizer? Well, we did just that. I took a recipe and adapted it to this. Remember, Veggies are good for you!Broiled BBQ Eggplant with Smoked Provolone Cheese
Ingredients:
1/3 cup chopped dry-packed sun-dried tomatoes
1/4 cup sweet-smokey BBQ sauce (BIG JAKE'S Hickory Honey)
2 T. balsamic vinegar
1 lg. eggplant, about 1 pound
1/4 cup extra virgin olive oil
8 oz. sliced smoked provolone cheese
3 tbs. finely chopped shallot or red onion
1/4 cup chopped pecan pieces
1/4 - 1/2 cup chopped fresh basil
1 tsp sea salt
Preheat broiler and put rack about 5 inches down from broiler. Line a cookie sheet with foil and lightly spritz with nonstick spray.
In a microwave-safe container put chopped sun-dried tomatoes, BBQ sauce and balsamic vinegar and microwave 9partially covered, for 30 seconds, stir and microwave another 30 seconds.
Slice the eggplant in to about 3/4 inch-thick round slices. Place slices single layer on the baking sheet. Brush olive oil on both sides. Place under broiler for 5-6 minutes, until the pieces start to brown. Flip over and broil another 5-6 minutes.
Remove from oven, spoon on a small amount of the BBQ sauce mixture on each slice. Cover with cheese, sprinkle onions/shallots over cheese and top with pecan pieces and fresh chopped basil.
Place back under broiler for 3-5 minutes more, until cheese softens and melts. Watch closely so the cheese and pecans don't burn.
Remove from oven, sprinkle with sea salt and serve with crostini bread.
Tips:
Make sure that the eggplant slices are thick enough so they don't get mushy.
If your balsamic vinegar is really strong, you can add 1 tbs. at a time to taste.
Use a small drinking glass to cut cheese to top eggplant with.
If you use oil-packed sun-dried tomatoes, you can skip microwaving the sauce mixture.
Embellish - Make love, not war.
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