Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [77]
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BROILED EGGPLANT TOWERS WITH TOMATO, PESTO AND MOZZARELLA
Broiled eggplant holds its shape better than fried, perhaps because it doesn't absorb so much fat. Here, thick slices of eggplant and fresh ripe tomato are stacked and layered with a spoonful of pesto, topped with cheese and served like a giant vegetable sandwich.
Cook Time: 15 minutes
Serves: 4
Pesto
2 tablespoons pine nuts (toasted if desired; see [>])
1 garlic clove, coarsely chopped
½ teaspoon coarse salt
1 cup loosely packed torn fresh basil leaves
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano
4 thick (½–¾ inch) slices eggplant, cut from the widest section of a large eggplant
2 tablespoons extra-virgin olive oil
4 thick (½–¾ inch) slices ripe tomato, cut from a large tomato
1 teaspoon balsamic vinegar
Coarse salt and freshly ground black pepper
6 ounces mozzarella cheese, cut into 4 thick (about ¼ inch) slices
To make the pesto by hand: Combine the pine nuts, garlic and salt in a large mortar and pound into a paste with the pestle. Add half of the basil leaves and pound until reduced to a coarse paste. Repeat with the remaining basil. Gradually add the oil, stirring with the pestle. Stir in the cheese. To make the pesto in a food processor: Finely chop the pine nuts, garlic and salt. Gradually add the basil and process to a coarse puree. With the motor running, add the oil in a slow, steady stream. Transfer to a small bowl and stir in the cheese. You should have about ¼ cup pesto.
Arrange the top oven rack so that the eggplant will be about 4 inches from the heat. Preheat the broiler.
Generously brush one side of the eggplant slices with some of the oil. Place the eggplant, oiled sides down, on a rimmed baking sheet. Brush the tops of the eggplant slices with the remaining oil. Broil until lightly browned, about 6 minutes. Turn the eggplant with a wide spatula and brown the other sides, about 5 minutes. Remove from the oven. Leave the broiler on.
Spread the pesto on the eggplant slices, dividing it evenly. Top with the tomato slices. Drizzle ¼ teaspoon balsamic vinegar in the center of each tomato slice and sprinkle with a pinch of salt and a grinding of black pepper. Place a slice of mozzarella on top of each tower.
Broil until the cheese is melted and bubbly, about 3 minutes. Transfer to a platter and serve hot or at room temperature.
Shortcuts
Instead of making your own pesto, buy a good-quality refrigerated pesto. You will need ¼ cup for this recipe.
Substitutions
Use either mass-market mozzarella from the supermarket or fresh artisanal mozzarella. The mass-market variety is dry and rubbery when cold, but stringy and luscious when heated. Freshly made artisanal mozzarella is creamy when cold and milky and watery when heated.
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Make a Meal
Serve with Warm Green Bean and Red Onion Salad with Mint (see Variations; [>]) and Warm New Potato Salad with White Wine and Scallions ([>]).
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SKILLET-BRAISED FENNEL WITH COMTÉ CHEESE
Braising transforms fennel's anise-like crunch into soft, mild silkiness. In this recipe, I top the fennel with shavings of a rich, nutty French cheese called Comté. Rather than turn the broiler on, I put a lid on the skillet and let the cheese melt over low heat.
Cook Time: 25 minutes
Serves: 4 to 6
2 medium (about 12 ounces each) fennel bulbs
2 tablespoons extra-virgin olive oil
1 garlic clove, bruised with the side of a knife
½ teaspoon coarse salt
Freshly ground black pepper
4 ounces Comté cheese
Cut the stalks and most of the leafy fronds from the tops of the fennel, leaving some of the tender fronds near the center of the bulbs. Cut a thin sliver from the base of the fennel. Peel any bruises from the outside ribs with a vegetable peeler. Lay each bulb on its side and cut into quarters. (Do not trim the core; it will turn tender when cooked.) Place the fennel quarters in a large bowl, cover with ice water and let stand until crisped, about 15 minutes. Drain, but don't dry.
Heat the oil in a large skillet.