"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 03-23-2007, 10:27 AM   #1
Assistant Cook
Join Date: Mar 2007
Posts: 40
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

redrabbit is offline   Reply With Quote
Old 03-23-2007, 11:26 AM   #2
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I had to do a search for Aubergine. It's eggplant, right? Drizzle some EVOO and some S & P.
Jeekinz is offline   Reply With Quote
Old 03-23-2007, 11:38 AM   #3
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
maybe a pesto sauce actually I'd do Pistou... the Provencal version, without the Pine nuts.
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-23-2007, 01:32 PM   #4
Chef Extraordinaire
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,131
Not sure how roasted tomatoes are going to work in a stack ...

Have you thought of a terrine?
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-23-2007, 02:47 PM   #5
Executive Chef
Join Date: Oct 2004
Posts: 4,356
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.
mish is offline   Reply With Quote
Old 03-23-2007, 04:00 PM   #6
Sous Chef
Join Date: Dec 2006
Posts: 905
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.
Candocook is offline   Reply With Quote
Old 03-24-2007, 07:23 AM   #7
Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
how about a bechamel sauce drizzled over....maybe add a little Teleme cheese??? sounds good.
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 03-24-2007, 08:13 AM   #8
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
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.
auntdot is offline   Reply With Quote
Old 03-24-2007, 09:58 AM   #9
Executive Chef
Join Date: Oct 2004
Posts: 4,356
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.
mish is offline   Reply With Quote
Old 03-24-2007, 11:15 AM   #10
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,428
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
I would do a balsamic reduction, finished with some honey, and ground rosemary.

Just my $.02

TATTRAT is offline   Reply With Quote
Old 03-24-2007, 12:02 PM   #11
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
I've done something like this often, especially for nice dinners. The plate presentation is beautiful. I've always called it a grilled vegetable napoleon. When I make it, I layer the vegetables into a loaf pan with a bit of pesto, a small bit, between the layers. I let it sit overnight in the fridge, with a brick on top to help pack the layers tightly. After I bake it, I'll let it cool for about 5 minutes or so. This way the tomato won't be tooooo runny. Slice and serve.

If you put a small amount of pesto into the napoleon, I would suggest no sauce, let it stand alone. The flavours of the grill and basil are enough. If you really feel you want a sauce, why not do a hollandaise?
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote


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

All times are GMT -5. The time now is 08:21 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.