EGGPLANT CRISPS WITH SKORDALIA AND OVEN-DRIED TOMATOES
Provided by John Harris
Categories Milk/Cream Egg Garlic Olive Potato Tomato Appetizer Bake Fry Basil Almond Eggplant Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 23
Steps:
- For tomatoes:
- Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Mix all ingredients in large bowl. Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes. Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer. Peel skin off warm tomatoes. (Can be made 2 days ahead. Cool, then cover and refrigerate.)
- For skordalia:
- Preheat oven to 350°F. Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil. Cover tightly with foil and bake until cloves are soft, about 50 minutes. Cool. Squeeze garlic head from bottom to release garlic from skins.
- Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain. Bring cream and butter to simmer in large saucepan. Remove from heat; whisk in sour cream. Add potatoes to cream mixture and mash. Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
- For eggplant:
- Soak eggplant slices in milk in large bowl 1 hour. Drain; pat dry. Sprinkle eggplant lightly with salt. Whisk egg whites in medium bowl until frothy. Dredge eggplant in egg whites, then breadcrumbs, coating completely; place on baking sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
- Heat vegetable oil in heavy large skillet over medium-high heat to 350°F. Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side. Using slotted spatula, transfer to paper towels to drain. Sprinkle with salt and pepper.
- Place 1 tablespoon skordalia in center of each of 6 plates. Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice. Garnish with olives and serve.
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John Roberts
[email protected]This dish was delicious! I would definitely recommend it to others.
Yasini Nyagawa
[email protected]I followed the recipe exactly, but my eggplant crisps turned out soggy. I'm not sure what went wrong.
Sade Wilkins
[email protected]These eggplant crisps were a bit bland for my taste. I think I would have liked them better if I had added more spices.
Byren Williams
[email protected]I'm not a big fan of eggplant, but I thought I'd give this recipe a try. I was pleasantly surprised! The eggplant crisps were crispy and flavorful, and the skordalia was a delicious dipping sauce.
afghan armans
[email protected]This dish was a bit more time-consuming to make than I expected, but it was worth it in the end. The eggplant crisps were delicious and the skordalia was a perfect accompaniment.
Lucy Rowland
[email protected]I loved the combination of flavors in this dish. The eggplant crisps were crispy and savory, and the skordalia and oven-dried tomatoes added a creamy and tangy sweetness.
solary
[email protected]These eggplant crisps were a great way to use up some leftover eggplant. They were crispy and flavorful, and the skordalia was a perfect dipping sauce.
MD NUN
[email protected]I found the recipe to be a bit confusing, but the eggplant crisps turned out great in the end.
Sad Shawon
[email protected]The eggplant crisps were a bit too oily for my taste, but the skordalia and oven-dried tomatoes were delicious.
Kailey Fry
[email protected]These eggplant crisps were so easy to make and they turned out perfect! I will definitely be making them again.
Md Jomjom
[email protected]I'm not usually a fan of eggplant, but these eggplant crisps were amazing! I loved the crispy texture and the flavorful toppings.
Nathan Wafumbo
[email protected]This dish was a hit at my dinner party! The eggplant crisps were crispy on the outside and tender on the inside, and the skordalia and oven-dried tomatoes added a delicious flavor combination.