Eggplants / Aubergines (Solanum Melongena)
Eggplants / Aubergines (Solanum Melongena)
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Eggplant Romano



Taste the international flavors of

"Gleaming skin; a plump elongated shape: the eggplant is a vegetable
you'd want to caress with your eyes and fingers, even if you didn't know
its luscious flavor."
~ Roger Vergé

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Roma, la Cupola di San Pietro
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Scataglini, Marco
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Eggplant Romano

Savannah Seasons:
Food and Stories from
Elizabeth on 37th

Elizabeth Terry, 1996, Doubleday and Co., Inc.

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Please don't be intimidated by the length of this recipe! It
really isn't that difficult to prepare, and the result is excellent.

Tomato  Sauce:
1/3 cup minced red onion
1/2 carrot, minced
1 rib celery, minced
2 tablespoons unsalted butter
1 garlic clove, minced
2 cups canned plum tomatoes,
including the juice, chopped
1/4 teaspoon freshly ground white pepper
1/4 teaspoon salt

1 large egg, beaten lightly
1 teaspoon fresh lemon juice
2 tablespoons plus 1/4 teaspoon olive oil
A 1-pound eggplant, peeled and cut
crosswise into 4 slices
Flour seasoned with salt and pepper
for dredging
1/3 cup cracker meal
1/4 pound mozzarella, sliced thin
3 tablespoons freshly grated Romano cheese

Butter Sauce:
1/4 cup minced shallot
1/4 cup dry red wine
1/2 cup unsalted butter, cut into pieces
and chilled
1 1/2 teaspoons soy sauce
1/4 teaspoon drained green peppercorns,
2 tablespoons unsalted butter,
room temperature
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped okra
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 pound shrimp, shelled and deveined

Make the tomato sauce: In a large heavy skillet cook the onion, carrot,
and celery in butter, covered, over moderate heat 4 to 5 minutes, or until vegetables are softened. Add garlic, tomatoes, white pepper and salt, bring liquid to a boil and simmer sauce, stirring occasionally, 45 minutes. (Can
be prepared 1 day in advance and kept covered and chilled.)
In a shallow dish whisk together egg, lemon juice, 1/4 teaspoon oil and 1 teaspoon water. Dredge the eggplant slices in flour, shaking off excess, dip them into egg mixture, and dredge them in meal, shaking off the excess. Brush a baking dish large enough to hold eggplant in one layer with re- maining 2 tablespoons oil and in it bake the eggplant in preheated 425-
degree F. oven, turning it once, for 10 minutes.
Into another baking dish large enough to hold eggplant in one layer spoon
3/4 of the tomato sauce, on it arrange the eggplant, and spoon remaining
sauce over eggplant. Arrange mozzarella on top of eggplant and sprinkle
dish with Romano. Bake the eggplant 15 to 20 minutes or until cheese is
melted and browned lightly.
Make the butter sauce
: While the eggplant is cooking, in a small heavy
saucepan combine shallot and wine and reduce liquid over high heat to
about 2 tablespoons. Reduce heat to low, whisk in the butter, 1 piece at
a time, and whisk mixture until the butter has melted and mixture has
thickened. Remove pan from heat and whisk in soy sauce and pepper-
corns. In a large skillet heat butter over low heat, add onion, zucchini,
okra and bell peppers and arrange shrimp over the vegetables. Cook
mixture, covered, over moderately high heat, shaking skillet occasionally
for 3 to 4 minutes or until shrimp are firm and pink. Transfer eggplant
mixture to a large platter, surround it with vegetable-shrimp mixture and spoon butter sauce over the top. Serves 4.

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