When life gives you eggplants, make eggplant parmegiana! And recently life has been very generous to me on the eggplant side so i feel like i should share this recipe with you to keep my good eggplant karma. Eggplant parmegiana is not something i make very often but maybe i should change that. I realized how popular it is at the dinner table and what a great accompaniment it makes to grilled lamb and other grilled meats. It’s also a dish that may have your guests fighting over the leftovers as it was the case at work a few days ago. Now you’ve been warned and i won’t be held responsible for any bruises and broken bones!

Another recipe where almost all the ingredients were grown on the property in the Hamptons or sourced locally. Except for the Sardinian olive oil and the parmegiano-reggiano. Poor little spoiled me.

Hope everyone had a great labor day week-end! Now let’s get back to work, friends. Chop-chop.

• Eggplant Parmegiana

• Serves 8 to 10

• • For the eggplant parmegiana:

  • Extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 4 cups of your favorite tomato sauce
  • 2 tablespoons capers, drained
  • 1/4 cup basil leaves, roughly chopped
  • 1 teaspoon hot red pepper flakes
  • salt and freshly ground black pepper
  • 1 tablespoon dried oregano
  • 3 cups dried bread crumbs
  • 1 cup flour
  • 5 eggs
  • 3 medium eggplants, cut into 1/4 -inch thick slices
  • 4 cups whole milk ricotta cheese
  • 1/2 cup chopped fresh basil leaves
  • 1 cup grated Parmigiano-Reggiano
  • 2 cups shredded mozzarella cheese

  • For the eggplant parmegiana:

  • Preheat the oven to 350 degrees F.
  • Put a medium saucepan over medium heat and add the olive oil and garlic and cook 1 minute. Add the tomato sauce, red pepper flakes, and capers, and bring to a low simmer. Let it cook for 10 to 15 minutes. Add the basil and season with salt and pepper if necessary. Remove from the heat and set aside.
  • Combine the bread crumbs and oregano in a pie plate and season with salt and pepper. Break 3 eggs into another pie plate season and the flour in another one, season with salt and pepper. Heat some olive oil in a large saute pan over medium heat. When the oil is hot, dredge several eggplant slices in the flour, then dip them in the egg, and finally in the bread crumbs. Put in the skillet and cook until each slice is tender and well browned on both sides. Drain on paper towels.
  • In a food processor, place the ricotta, 1/2 cup of the Parmigiano cheese and 2 eggs and process until smooth. Stir in the basil and season with salt and pepper and process until well blended.
  • Butter a large gratin dish. Ladle some of the tomato sauce to cover the bottom of the dish. Add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with 1/2 cup Parmigiano.
  • Bake for 1 hour, or until golden brown. Wait 30 min before cutting. Serve with grilled meats, a green salad or on its own.

  

err.. I meant my blog!.. My blog suck! I’m a blog sucker!!.. eh? O..Okay? Don’t review my blog pleaase!

eh… nevermind!

So what exactly is the ratatouille conspiracy?

For the Biyaldi, a pipérade is made of peeled and finely chopped bell peppers, onions, tomatoes, garlic, and herbs. The piperade is spread in a baking dish, then layered on top with thinly-sliced rounds of zucchini, yellow squash, Japanese eggplant, and roma tomatoes, covered in parchment paper, then baked slowly for several hours to steam the vegetables.

A ratatouille has the same basic ingredients but the vegetables are diced and sauteed first individually in olive oil, garlic and herbs then covered with parchment paper and stewed together in an oven at 350′F for about an hour.

The parchment paper is removed from the top of the ‘confit Biyaldi’ so that the vegetables may be roasted. Once it’s done it looks like this…

Once you remove the parchment from the ratatouille it looks like this… Not the same thing, huh? A ratatouille is every bit as delicious but more rustic…

The Biyaldi is then portioned and a balsamic vinaigrette with herbs and piperade is drizzled on the plate around it. That my friends, is the exact dish that leave food critic Anton Ego speechless. SO STOP CALLING IT RATATOUILLE, DAMNED!! I DEMAND THAT THE MOVIE BE RENAMED BIYALDI!!

Both ratatouille and confit biyaldi improve with age so it’s wise to make it a day ahead and let it rest overnight in the refrigerator.

Ahhh, i’m feeling much better after all this ranting. Cheers!

A quick note on wine from our expert Kirstin over at Vin de la Table:

“First, Biyaldi, because elegantly arranged vegetable dishes are the royalty of the summer vegetable world, and instinctively go before loosely tossed peasant dishes. With Biyaldi, I’d go for something fresh, mineral, and high-acidity that would fare well with the layered, clean, summery nature of the dish. A lemony Prosecco or Cava would be perfect, as would a lean Vernaccia from Tuscany. Although Ratatouille would be just as delicious with the aforementioned whites as would Biyaldi, I for some reason want to enjoy it with a red, like a Northern Italian wine that aches for tomatoes, like a Barbera, Lagrein, or a rustic, light Tempranillo. Farewell, and long live Biyaldi, the cellar mouse.”

Don’t forget to visit her blog!

Heirloom tomatoes stand-out of the crowd for their so-called ugliness. They also stand out from the other mass-produced automatoes because they appear to have a soul. That sweet expression of compassion tinged with sorrow carved onto their little face can only be interpreted as a deep concern for the dismal state of things in the world. Like most of us, they aren’t aware of their own deliciousness but they differ in the fact that they surrender to their fate without a hint of resistance. And their fate is to be on our plates my friends. Zen is all about seeing deeply into the nature of things by direct experience, therefore, a zen chef should seek to embellish heirloom tomatoes without masking their perfect taste. He should also be fully present as he prepares them.

In other words, knowledge is knowing the tomato is a fruit, wisdom is not putting it in your fruit salad. Get it?.. Me capiche?

Let’s go over the four noble truths of heirloom tomatoes (cuz it needs to be repeated).

1. know your tomato (ripe, and in-season please)
2. a sprinkle of fleur de sel (’nuff said)
3. a drizzle of extra-virgin olive oil
4. a drop (and i mean a drop) of balsamic vinegar

I am aware the fourth truth is bordering on blasphemy and purists could declare war on me, but what can i say? The zen-man likes it that way. Anything more than this is pure indulgence (or foolishness) and should be limited to mozarella (preferably Buffala), fresh basil and freshly cracked black pepper. A well-made Caprese salad is enough to awaken the Buddha in you. Pure Perfection!

Anyone using less than stellar ingredients for this will this dish will be spanked senselessly with a wooden spoon. Inadmissible. Form a line here* if you ever prepared Insalata Caprese with tomatoes hard as hockey pucks.

Placing a raw steak on your spanked buttocks will relieve the pain. Steaks aren’t provided by this blog but i can post a nice steak recipe instead. I am not a monster after all!

You see, i don’t usually do week-ends. Call me a spoiled brat but there’s a week-end chef at Big Bossman’s… except for THAT week-end. The busiest week-end of the year. Oh well! That should produce good content for this blog and as you already know, i’m all about self-sacrifice.

Big Bossman left the kitchen with a smile on his face, victorious as always. I, defeated, went to inspect the zuchinni flowers, and as i looked closer i was in shock. A bug menage a trois was indulging in decadent hedonism in broad daylight AND right in front of me!.. Pigs!!.. I mean Bugs!! Now, i don’t watch much television but i must say – this was much more entertaining than any sitcom on TV, at least to me. I guess my opinion doesn’t really count since a rubber band and a paper clip could keep me entertained for hours.

[Food porn alert! Sensitive subjects should close their eyes and scroll down. No peeking!]

Hmm.. Of course i won’t!

Let’s do a little poll just for fun. If you were to find some charming little bugs copulating on your food, what would YOU do?

1. Vomit in disgust and throw everything in the garbage.
2. Gently push the lovebugs aside and cover them with some lettuce for privacy.
3. Smash the little bastard and proclaim yourself the ruler of the cutting board Kingdom.
4. Cook ‘em up. You can use the extra protein.

I opted for the second answer but i must admit i contemplated serving Big Bossman some extra protein with dinner… How could he ask me to work in the Hamptons for July 4th week-end!!? Arrghhh…

You won’t believe how delicious this is. The stuffing is made by quickly sauteeing some chopped vegetables in olive oil with garlic and thyme to al dente. You let the mixture cool and fold it into some fresh ricotta, season with salt and pepper, et voila. Clean the blossoms with a dry brush, remove the pistils and spoon the ricotta mixture inside. Dip the stuffed flowers in tempura batter and deep-fry for 2 to 3 minutes. Drain on paper towels. A sprinkle of salt and you’re in heaven.

Zuchinni Blossoms Tempura w/ Aromatic Vegetables & Ricotta

(serve 4)

For the stuffing:

• 8 zuchinni flowers,cleaned
• 8 ounces fresh ricotta
• 1 carrot, peeled and chopped
• 1 small onion, peeled and chopped
• 1/2 zuchinni, chopped
• 1 garlic clove, chopped
• 1 or 2 sprigs of marjoram or thyme
• 2 tablespoons extra virgin olive oil
• Salt & freshly ground black pepper

For the tempura batter (note: tempura mix can also be purchased at the supermarket. It works very well.)

• 1 egg
• 1 cup ice water
• 1 cup all purpose flour
• 1 quart of canola oil for frying

   

1. Beat an egg in a bowl. Add ice water to the bowl (be sure to use very cold water) Add sifted flour and mix lightly. Do not to overmix the batter. Heat the oil to about 375′F in a large heavy-bottomed saucepan.
2. Quickly sautee the chopped vegetables in the olive oil until cooked but still al dente. Add the garlic and the marjoram or thyme and sautee for 30 seconds longer. Set aside to cool. Fold into the fresh ricotta and season with salt and freshly ground black pepper.
3. Stuff the zuchinni blossoms with the ricotta mixture and close the petals around the stuffing (See pictures).
4. Dip the blossoms into the tempura batter and deep-fry for 2 to 3 minutes. Drain and sprinkle with sea salt. Serve immediately.