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Old 03-23-2007, 10:27 AM   #1
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What sauce would go well with this dish

I am doing a starter on saturday:

Tomato and aubergine stacked up. E.g.


Then cheese on top of it. T his is all roasted btw.

What sauce would you recommend?

Do you think something like a vinegar would be OK? Something easy and simple please


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Old 03-23-2007, 11:26 AM   #2
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I had to do a search for Aubergine. It's eggplant, right? Drizzle some EVOO and some S & P.

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Old 03-23-2007, 11:38 AM   #3
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maybe a pesto sauce actually I'd do Pistou... the Provencal version, without the Pine nuts.
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Old 03-23-2007, 01:32 PM   #4
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Not sure how roasted tomatoes are going to work in a stack ...

Have you thought of a terrine?
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Old 03-23-2007, 02:47 PM   #5
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If you held off on the cheese, I would top with a dab of aioli sauce:

GourmetSleuth - Aioli (Garlic Sauce)

Or, perhaps, red wine vinegar or a smidge of pesto.
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Old 03-23-2007, 04:00 PM   #6
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I make an appetizer similar to this this way.
Mix some finely crumbled feta cheese with some mayo. Add just a little lime juice to thin out a little. Put in a bowl.
I use Japanese eggplant. Slice J. eggplant about 3/4 inch thick. Dip into mayo mixture to coat eggplant slice.
Dip coated slice in very fine fresh bread crumbs.
Put on an oiled baking sheet and bake @ 350-400* for 20 minutes. Top with a sliced Roma tomato and a dab of pesto. Top that with some asiago cheese and run under the broiler.
If serving as an appetizer, serve 2-3.

For the one you describe at the top, I believe you will need to roast the eggplant first before stacking them. Then you could put it in the oven, but starting from raw will not work--eggplant takes too long.
I do roast it on an oiled cooking sheet for things like moussaka and parmigiana so know that part works.
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Old 03-24-2007, 07:23 AM   #7
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how about a bechamel sauce drizzled over....maybe add a little Teleme cheese??? sounds good.
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Old 03-24-2007, 08:13 AM   #8
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I'm sorry I don't understand the dish.

Would probably take some nice bread, toast it, put on the roasted tomato and aubergine, top with some cheese, a bit a basil and let the cheese soften a tad in the nuker or oven.

For a sauce, I might suggest a bit of a tomato sauce. Just a tad.

Sounds good to me right now.
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Old 03-24-2007, 09:58 AM   #9
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Another thought...

Layer the tomatoes, eggplant & slices of cheese (mozzarella sounds good to me), and drizzle olive oil over the top of each stack. Here's an example:

Recipes : Roasted Eggplant and Tomato Stacks : Food Network

Garnish the top of each stack with fresh basil leaves, if you like.
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Old 03-24-2007, 11:15 AM   #10
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I would do a balsamic reduction, finished with some honey, and ground rosemary.

Just my $.02

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