Eggplant

Eggplant "Steak" with Blue Cheese

prep time

minutes
cook time

minute
servings
4

Ingredients















Cooking Instructions

1

Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake at 400°F for 20 minutes, turning over at halfway point; set aside to cool.


2

Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent. Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains. Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.


3

To assemble, layer four 4-inch molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap. Reheat in oven. Serve with marjoram-flavored polenta; pour blue cheese cream around each plate.


For blue cheese cream:


1

Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.


Ingredients















Cooking Instructions

1

Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake at 400°F for 20 minutes, turning over at halfway point; set aside to cool.


2

Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent. Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains. Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.


3

To assemble, layer four 4-inch molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap. Reheat in oven. Serve with marjoram-flavored polenta; pour blue cheese cream around each plate.


For blue cheese cream:


1

Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.


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Tagged in: Blue Entrée

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