Eggplant Blini With Tomato Sauce - Bon Appetit Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
SAUCE
1/4 cup: Olive oil,
1: Onion, chopped
2 large: Garlic cloves, chopped
2 lbs: Tomatoes, peeled, seeded, chopped
1: Bouquet garni, 10 peppercorns, 3 parsley stems, 2 basil sprigs, 2 thyme sprigs & 1 bay leaf
2 tbsp: Tomato paste,
3 tbsp: Chopped fresh basil,
BLINI
2: 1-lb eggplants, peeled, cut into 1-inch cubes
1 tbsp: Salt,
1/4 cup: Olive oil,
2 cup: Chopped onions,
1/2 cup: All purpose flour,
1/2 cup: Chilled whipping cream,
2 large: Eggs,
Additional olive oil,
2 cup: Grated mozzarella cheese,
Directions:
FOR SAUCE: Heat oil in heavy large saucepan over medium heat. Add
onion and garlic; saute until tender, about 10 minutes. Add tomatoes
and bouquet garni. Simmer until almost all liquid evaporates,
stirring occasionally, about 25 minutes. Discard bouquet garni.
Transfer mixture to blender. Add tomato paste; puree. Mix in basil.
Season with salt and pepper.
FOR BLINI: Place eggplant in colander. Toss with 1 T salt; let stand
30 minutes. Pat dry with paper towels.
Heat 1/4 C oil in heavy large Dutch oven over medium heat. Add
eggplant and onions; saute until tender and light brown, about 20
minutes. Transfer to large bowl. Stir in flour and cream. Season with
pepper. Add eggs and blend.
Line 2 large baking sheets with foil. Brush large nonstick skillet
with oil; place over medium heat. Spoon generous 1/4 C batter into
center of skillet. Using back of spoon, carefully spread batter to
5-inch round. Cook until bottom is brown, about 2 minutes. Turn; cook
until second side is brown, about 2 minutes. Using spatula, transfer
pancalm to foil-lined sheet. Repeat with remaining batter, making 8
pancakes total and brushing skillet with additional oil after
removing each pancake. (Can be prepared 1 day ahead. Cover and
refrigerate.)
Preheat oven to 400F. Sprinkle pancakes with cheese. Bake pancakes
until cheese melts and pancakes are heated through, about 7 minutes.
Transfer to plates. Heat sauce and spoon over.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp
onion and garlic; saute until tender, about 10 minutes. Add tomatoes
and bouquet garni. Simmer until almost all liquid evaporates,
stirring occasionally, about 25 minutes. Discard bouquet garni.
Transfer mixture to blender. Add tomato paste; puree. Mix in basil.
Season with salt and pepper.
FOR BLINI: Place eggplant in colander. Toss with 1 T salt; let stand
30 minutes. Pat dry with paper towels.
Heat 1/4 C oil in heavy large Dutch oven over medium heat. Add
eggplant and onions; saute until tender and light brown, about 20
minutes. Transfer to large bowl. Stir in flour and cream. Season with
pepper. Add eggs and blend.
Line 2 large baking sheets with foil. Brush large nonstick skillet
with oil; place over medium heat. Spoon generous 1/4 C batter into
center of skillet. Using back of spoon, carefully spread batter to
5-inch round. Cook until bottom is brown, about 2 minutes. Turn; cook
until second side is brown, about 2 minutes. Using spatula, transfer
pancalm to foil-lined sheet. Repeat with remaining batter, making 8
pancakes total and brushing skillet with additional oil after
removing each pancake. (Can be prepared 1 day ahead. Cover and
refrigerate.)
Preheat oven to 400F. Sprinkle pancakes with cheese. Bake pancakes
until cheese melts and pancakes are heated through, about 7 minutes.
Transfer to plates. Heat sauce and spoon over.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp