Spicy Eggplant Napoleon

I don't know where the name came from (Eggplant Napoleon) but I have found a new favorite dish named exactly that. As usual, I have tweaked another recipe (this recipe has been altered from the Atkins recipe, Eggplant and Goat Cheese Napoleon) adding my own spin to it. I believe it is even better than the original.  If you have never tried eggplant or thought you didn't like it before, you should try this recipe. It may change your mind on the whole affair.

Ingredients:

• 1 Pound whole eggplant
• 4 Tablespoons extra-virgin olive oil (garlic olive oil works really well here)
• 1 Teaspoon salt
• 1/2 Teaspoon ground black pepper
• 20 asparagus spears or two bunches of broccolini
• 5 1/2 Ounces log of goat cheese (Ashed Chevre works well)
• 4 Tablespoons tomato paste
• 4 Tablespoons water
• 1/2 Teaspoon dried oregano
• 1 Teaspoon dried thyme plus a little extra for sprinkling
• 1/8 - 1/4 Teaspoon of cayenne pepper (depending on how spicy you want it)
• 1/4 Teaspoon crushed dried rosemary
• 4 Sprigs of fresh basil

Directions:

1.  Slice eggplant into twelve 1/2-inch rounds, and sprinkle with 1/2 of the salt; let stand for 10 minutes on a cookie sheet that has been lined with paper towels.

2.  Heat grill to medium, or heat broiler. 

3.  Remove paper towels, and brush the eggplant slices with 2 tablespoons olive oil, coating all sides. Sprinkle with 1/2 of the cracked pepper. Let stand until grill is ready.

4.  Brush asparagus (or broccolini - my personal favorite to use in this recipe) with remaining 2 tablespoons olive oil, and sprinkle with remaining salt and pepper. Grill eggplant slices for 3 minutes per side or until they are golden brown. Grill asparagus until halfway cooked but still firm, 2 to 3 minutes per side (depending on thickness). Transfer each to a plate.

5. Cut the goat-cheese log into 16 slices. 

6.  In a small bowl, combine tomato paste with the water. Stir in oregano, thyme, cayenne, and rosemary.

7.  On a lightly oiled cookie sheet, place 4 eggplant slices down. Spread a small amount of the tomato mixture on each slice and then place 2 goat-cheese rounds on top of the tomato mixture. Repeat, layering until you have four eggplant stacks with cheese on top. If you have any tomato mixture left over, top the stacks with it.

8.  Place 1/4 of the asparagus spears or broccolini (cut into 2-inch pieces) on top of each eggplant stack. Sprinkle with a little thyme and heat in the oven for about five minutes, or until cheese has melted a little bit.

9.  Serve with a sprig of basil on top.

If you decide to fix this dish, write me and let me know what you think.  Cheers!

Tomato Soup Anyone??

It's been a little on the chilly side here in Sydney the last few weeks. Well, maybe a bit longer than that. Anyhow, when it gets chilly out, there is nothing I like better than some hot homemade soup. This time around, I decided to make one of my all time favorites; Cream of Tomato Basil Soup.

I started with a recipe off the Atkins website and modified it some. First thing I did was cut the amount made to four servings. It's just my husband and I here so we make enough for dinner the night before and lunch the next day. This soup fit the bill for that perfectly.

Here's my recipe (my husband said it was perfect) for you to try. I certainly enjoyed it and I believe you will too.

Ingredients:

• 1 TBSP unsalted butter
• 1 leek chopped, white part only
• 1 clove of garlic, minced
• 1 can (400 gram or 14 oz) of diced tomatoes, strained
• 1 med to large fresh tomato, de-seeded and diced
• 500 ML chicken broth (roughly two cups)
• 2/3 - 1 cup of basil, roughly chopped
• pepper to taste
• salt to taste
• 1 cup of heavy cream
• 2 TBSP of good sherry
• 2 TBSP of tomato paste

Method:

1. Heat the butter in a deep pan. Add the leeks and garlic and saute until tender, stirring frequently.
2. Add the strained and fresh tomatoes, broth, chopped basil, salt and pepper; bring to a boil. Reduce heat to low and cover. Simmer for 20-30 minutes, stirring occasionally. Remove from heat.
3. Either transfer to a blender and blend in batches or use a hand held blending sick and blend in the pot.
4. Stir in the cream, sherry, and tomato paste. Heat over low heat until very hot but NOT boiling.
5. Divide between serving bowls, garnish with your favorite toppings (mine were homemade croutons, fresh basil, and Parmesan cheese) and serve.

It is a very easy and delicious recipe. Next time, I think I will use all fresh tomatoes and roast them prior to using them in a soup. That should be interesting.

Give it a try and let me know what you think.