"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Reply
 
Thread Tools Display Modes
 
Old 11-04-2005, 12:56 PM   #1
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Eggplant-Artichoke Savarin

I've been hanging onto this recipe for a special occasion appy, and forgot all about it. There's another part to it (if I can read my notes) for the tomato sauce mixed with sour cream (from memory). It should make about 10 servings as an appy when the ring is sliced, but I thought it might be served with the Capellini Flan recipe I posted as a main dish. Always welcome new ideas from the members here.

Eggplant-Artichoke Savarin

2 small eggplant, peeled
5 eggs
3/4 cup seasoned bread crumbs
1 cup fresh-grated Parmesan cheese
1/3 cup olive oil
2 pkg. (9 oz. each) frozen artichoke hearts
1/4 cup mayonnaise
1/4 cup chopped parsley
3 oz. prosciutto, chopped
2 1/2 cups tomato sauce

Spray 6-7 cup ring mold with nonstick cooking spray. Cut eggplants lengthwise in 1/4" thick slices. Reserve 10 slices & coarsely chop remainder.

Beat 2 eggs in pie plate with fork until mixed; set aside. On waxed paper, combine 1/2 cup breadcrumbs with 1/4 cup cheese; dip eggplant slices into eggs, drain off excess, then into bread crumbs. Shake off excess; set aside.

Heat 2 tbl. oil in skillet. Cook eggplant slices until golden on both sides. Arrange fried eggplant slices crosswise overlapping slightly in prepared mold so there are no gaps; set aside. In skillet in remaining oil saute chopped eggplant until tender, about 5 mins; set aside. Cook artichoke hearts according to pkg, cut each heart in half; set aside.

Beat remaining eggs in bowl until mixed; add mayo, parsley, prosciutto, remaining bread crumbs & cheese, sauteed eggplant, artichokes & 1/4 tsp pepper; stir until well mixed. Spoon mixture into eggplant-lined mold, patting down firmly with hand. Place mold in small roasting pan; set pan in oven. Pour enough boiling water into pan to come half up side of mold. Cover mold loosely with foil; bake 45 mins or until filling sets.

Heat tomato sauce. Invert ring mold onto serving platter. Put tomto sauce in a small bowl in the center of the ring or pass tomato sauce separately.

__________________

__________________
mish is offline   Reply With Quote
Old 11-06-2005, 06:02 PM   #2
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
mish, this looks intriguing. I love everything in it and would like to try it. Have you made it?

What is a ring mold? Is it as large as a bundt pan? If so, it would take more than 2 eggplants, sliced lengthwise, 1/4 inch thick, overlapping to cover that.

I would love to discuss details with you, so if you have made this, please email me, lest we bore everyone else. :-)

Thanks!

Lee
__________________
QSis is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.