medtran49
Forum GOD!
I'm not going to get this made before challenge ends because we have to make a trip to the farmer's market for dandelion greens and that won't happen until Friday probably. So, no picture.
INGREDIENTS
1 smallish young eggplant, slender, not bulbous bottom preferably
Large bunch of dandelion greens, washed and ends trimmed
Generous 1/2 cup dried chickpeas or 1 can, well rinsed and drained
4 eggs
EVOO
Red wine vinegar
Salt, pepper
Dry Toasted country bread, several 1/2 inch slices
GARNISH OPTIONS
Thinly sliced prosciutto, torn into strips, optional
Large grate Pecorino Romano, ricotta salata, or Mizithra cheese, optional
DIRECTIONS
Soak overnight and cook chickpeas in large pot until tender. This may take up to 2 to 3 hours. Drain and set aside.
Preheat oven to 425 F. Peel eggplant and cut into 1 inch cubes. Toss with EVOO plus salt and pepper. Place in a single layer on a foil or parchment lined baking sheet. Roast for 10 minutes stir, then roast for about 10 to 15 minutes more until there is some caramelization. Remove from oven and set aside.
Add eggs to small pot, cover with cool tap water. Cover pan and place over high heat. When water boils, remove from heat and allow to sit for around 8-9 minutes. Drain hot water, fill pan with tap water, drain. Shake pan gently to crack eggshells, refill pan with tap water and allow to cool. Peel eggs.
Fill as large pot with water, bring to a boil, add salt and dandelion greens . Cook for 15 to 20 minutes, drain, cool some, lightly squeeze. Rough chop.
Place eggplant, chickpeas and greens in large bowl, season, add some oil and vinegar, toss. Add quartered eggs and lightly toss.
Serve with bread drizzled with EVOO and prosciutto strips and cheese if using.
INGREDIENTS
1 smallish young eggplant, slender, not bulbous bottom preferably
Large bunch of dandelion greens, washed and ends trimmed
Generous 1/2 cup dried chickpeas or 1 can, well rinsed and drained
4 eggs
EVOO
Red wine vinegar
Salt, pepper
Dry Toasted country bread, several 1/2 inch slices
GARNISH OPTIONS
Thinly sliced prosciutto, torn into strips, optional
Large grate Pecorino Romano, ricotta salata, or Mizithra cheese, optional
DIRECTIONS
Soak overnight and cook chickpeas in large pot until tender. This may take up to 2 to 3 hours. Drain and set aside.
Preheat oven to 425 F. Peel eggplant and cut into 1 inch cubes. Toss with EVOO plus salt and pepper. Place in a single layer on a foil or parchment lined baking sheet. Roast for 10 minutes stir, then roast for about 10 to 15 minutes more until there is some caramelization. Remove from oven and set aside.
Add eggs to small pot, cover with cool tap water. Cover pan and place over high heat. When water boils, remove from heat and allow to sit for around 8-9 minutes. Drain hot water, fill pan with tap water, drain. Shake pan gently to crack eggshells, refill pan with tap water and allow to cool. Peel eggs.
Fill as large pot with water, bring to a boil, add salt and dandelion greens . Cook for 15 to 20 minutes, drain, cool some, lightly squeeze. Rough chop.
Place eggplant, chickpeas and greens in large bowl, season, add some oil and vinegar, toss. Add quartered eggs and lightly toss.
Serve with bread drizzled with EVOO and prosciutto strips and cheese if using.
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