Tomato and Eggplant Napoleon with Curried Eggplant Sauce

(2 votes)

Napoleon
16 slices eggplant 1/8-inch thick
16 slices assorted heirloom tomatoes
olive oil
salt and pepper
8 ounces curried eggplant sauce (recipe below)
4 ounces good quality feta cheese,crumbled
1/8 cup chiffonade of mixed basil leaves(cinnamon, purple, genoa, etc.)
4 purple basil tops, for garnish
basil oil, optional
shichimi (available in asian markets), optional
Curry Oil
3 tablespoons good quality curry powder (made into a paste with water)
2 cups canola oil
Curried Eggplant Sauce
1 medium eggplant
2-4 ounces water
2 cups (approximately) curry oil
lemon juice
salt and pepper

Season eggplant slices with oil, salt, and pepper. Bake or grill until tender. Lay out tomato slices and season with salt, pepper and oil. Place one slice of tomato in the center or each plate. Top with an eggplant slice. Alternate tomato and eggplant slices until stack has 4 layers. Spoon curried eggplant sauce around napoleons and sprinkle with feta cheese. Garnish with basil chiffonade and purple basil tops. Drizzle with basil oil and dust with shichimi, if desired.

Curry Oil
Whisk curry mixture and canola oil together. Pour into a stainless steel or glass container and cover with plastic wrap. Agitate every so often. Let oil sit for up to two days. Strain through cheesecloth into a plastic container. Serve with Napoleon.

Curried Eggplant Sauce
Preheat oven to 350 degrees. Cut two slits lengthwise into eggplant and roast in a deep sided pan with one quart of water until very soft, about one hour. Let cool, then peel and discard the skin. Place eggplant pulp and water in a blender. With the blender running, slowly drizzle curry oil into eggplant mixture until a thin mayonnaise-like consistency is achieved. Season with lemon juice and salt and pepper to taste. Serve with the Napoleon.



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