Braised Eggplant Parm

• porce: Serves 4
• celkový čas: 30 minutes

Ingredience

3 medium Japanese eggplants (about 1 ¼ pounds/560 grams total), tops trimmed and halved lengthwise kosher salt

5 tablespoons extra-virgin olive oil

4 garlic cloves, thinly sliced

1 teaspoon chili flakes

1 pint cherry tomatoes (12 ounces/340 grams)

¾ cup water

4 ounces (I12 grams) part-skim mozzarella cheese, torn into ½-inch chunks

⅓ cup coarsely grated parmesan cheese

⅓ cup lightly packed fresh basil leaves

To Serve: crusty bread, buttered pasta, or The Creamiest Polenta (this page)

Pokyny

Position a rack in the center of the oven and set the broiler to high.

Heat a large cast-iron or broilerproof stainless steel skillet over medium-high heat until barely smoking.

While the skillet heats, season the cut sides of the eggplant with salt.

Add 3 tablespoons of the olive oil to the pan and swirl to coat the pan.

Quickly arrange the eggplant in the pan cut-side down. Use a fish spatula to firmly press the eggplant pieces down. Cook until lightly charred and starting to soften, about 5 minutes.

Remove the skillet from the heat and transfer the eggplant to a plate.

Add the remaining 2 tablespoons olive oil, the garlic, and chili flakes to the skillet. Cook over medium heat, stirring constantly, until fragrant, about 1 minute.

Add the cherry tomatoes and water and cook until the tomatoes are softened, pressing them with the back of the spatula to burst them all, 4 to 6 minutes. Season with salt.

Return the eggplant to the skillet and cook until tender and the sauce has reduced and thickened slightly, about 5 minutes. (Add more water if the pan goes dry before the eggplant are tender.)

Taste the sauce and add salt if needed Remove from the heat.

Dot the pan with the torn mozzarella and sprinkle with the parmesan. Transfer to the oven and broil until the cheese melts and browns, about 1 minute.

Tear the basil leaves and scatter on top. Serve immediately with crusty bread, buttered pasta, or polenta.

Poznámky

From: ‘Start Here’ by Sohla El-Waylly