Saturday, August 28, 2010

A seasoned has peaked
Oh, the bounty coming forth
Look at that --- what to choose

Grilled Eggplant and Whipped Feta Torta - serves 6
3-medium sized eggplant – peeled and cut into 1/2” rounds
1/2-pound Yukon gold potato
2 garlic cloves - crushed to a pasted
1/4-cup garlic chives
2 lemons - zest and juice
1/2-cup olive oil
1-pound Greek feta
Salt and pepper to taste

On a very hot grill cook the eggplant rounds to mark them nicely, and then transfer them to a baking tray. Brush the rounds with olive oil and finish cooking in a 350-degree oven until tender. This prevents the eggplants from getting too charred on the grill. Let the eggplants cool to room temperature.

Peel the potatoes and cook in boiling water until fork tender about 15 to 20 minutes. Place the potatoes on a baking tray and place in a 350-degree oven for 5 minutes to evaporate off any excess moisture. Mash the potatoes to smooth and set aside.

Place the garlic, chives, lemon, zest, olive oil, feta, salt and pepper in a food processor and blend until creamy. Mix the feta and potatoes together, by hand, to thoroughly incorporate. Correct seasoning.

To assemble place a slice of eggplant on a plate and place a heaping tablespoon of the feta mixture on top. Then place another eggplant on top of the feta cheese mixture, and
another heaping tablespoon of the feta cheese mixture. Place a third eggplant on top of this one. Serve with a dollop of multi-herb pesto.

Multi-Herb Pesto - yields approx. 3 cups
1 cup tightly packed watercress leaves
1 cup tightly packed Italian parsley leaves
1 cup tightly packed fino basil leaves
1/4 cup tightly packed thyme leaves
1/4 cup tightly packed oregano leaves
1/2 cup macadamia nuts - chopped (or blanched almonds or pine nuts)
4 to 5 garlic cloves - roughly chopped
1/4 cup Parmesan cheese - grated
3/4-cup olive oil
Freshly ground black pepper to taste

Wash the herbs and dry. When plucking the leaves from their stems make sure you do not use any of the thicker woody stem as it will not blend up well. Place all ingredients in a food processor. Blend until still fairly coarse.

1 comment:

Carrie said...

We loved making these in your cooking class...delicious! I am back in Utah and have started an herb garden thanks to you!! My daughter, Lizzy, and I sure had a wonderful time in your class~THANKS!
Carrie Henderson
St. George, Utah

*Our rosemary is in abundance...any good recipes?