medtran49
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Salsa Escalivada
1/2 of a small eggplant, 1 inch dice, salted, weighted for at least 30 minutes, rinsed and dried
1-1/2 Tbsp vegetable oil
3 Tbsp unsalted butter
1/2 large red onion
1/2 red bell pepper
1/2 yellow bell pepper
1 celery stalk, 1/2 inch dice
1/2 small fennel bulb
Rounded 3/4 tsp sugar
1/8 cup roasted garlic oil
1/8 cup red wine
1/8 cup red wine vinegar
1 Tbsp tomato juice
1-1/4 Tbsp chopped fresh basil
1 Tbsp chopped Italian parsley
1/8 cup pitted black olives, preferably Nicoise, rinsed and drained, roughly chopped
1 Tbsp small capers, rinsed and drained, roughly chopped
Salt and pepper red onion, bell peppers, poblano, and fennel, then drizzle with 1 Tbsp EVOO, toss until evenly coated. Grill until soft and tender with a light char. The red onion and fennel will take longer than the peppers. Allow to cool. Remove majority of skin off peppers, then chop veges into 1/2 inch dice and place in a large bowl, except set fennel aside.
Heat a large skillet over medium-high heat, add 1/2 Tbsp olive oil and 1 Tbsp butter. Add celery, season with S&P, and cook until lightly caramelized, about 8-9 minutes. Add fennel and sugar, then continue cooking 1-2 minutes until glazed. Add to other veges in bowl.
Wipe pan out and add the roasted garlic oil and the remaining butter. Cook the eggplant cubes over medium-high heat for 7-9 minutes, Add to veges in bowl. Mix gently.
Place the red wine, red wine vinegar, tomato juice, basil and parsley in a small saucepan and bring to a simmer. Reduce for 4-6 minutes or until about 1/4 cup liquid remains. Add the olives and capers, mix, then add to the vegetable mixture and gently mix.
1/2 of a small eggplant, 1 inch dice, salted, weighted for at least 30 minutes, rinsed and dried
1-1/2 Tbsp vegetable oil
3 Tbsp unsalted butter
1/2 large red onion
1/2 red bell pepper
1/2 yellow bell pepper
1 celery stalk, 1/2 inch dice
1/2 small fennel bulb
Rounded 3/4 tsp sugar
1/8 cup roasted garlic oil
1/8 cup red wine
1/8 cup red wine vinegar
1 Tbsp tomato juice
1-1/4 Tbsp chopped fresh basil
1 Tbsp chopped Italian parsley
1/8 cup pitted black olives, preferably Nicoise, rinsed and drained, roughly chopped
1 Tbsp small capers, rinsed and drained, roughly chopped
Salt and pepper red onion, bell peppers, poblano, and fennel, then drizzle with 1 Tbsp EVOO, toss until evenly coated. Grill until soft and tender with a light char. The red onion and fennel will take longer than the peppers. Allow to cool. Remove majority of skin off peppers, then chop veges into 1/2 inch dice and place in a large bowl, except set fennel aside.
Heat a large skillet over medium-high heat, add 1/2 Tbsp olive oil and 1 Tbsp butter. Add celery, season with S&P, and cook until lightly caramelized, about 8-9 minutes. Add fennel and sugar, then continue cooking 1-2 minutes until glazed. Add to other veges in bowl.
Wipe pan out and add the roasted garlic oil and the remaining butter. Cook the eggplant cubes over medium-high heat for 7-9 minutes, Add to veges in bowl. Mix gently.
Place the red wine, red wine vinegar, tomato juice, basil and parsley in a small saucepan and bring to a simmer. Reduce for 4-6 minutes or until about 1/4 cup liquid remains. Add the olives and capers, mix, then add to the vegetable mixture and gently mix.