Eggplant, Mortadella & Mozzarella Skewers for Ep.72 of My “j

• total time: 23 minutes

Ingredients

2 eggplants

18 slices of mortadella

1 large fresno chile (minced)

1 tbsp oregano

1 tbsp honey

2 ½ tbsp red wine vinegar

Zest of 1 lemon

Juice of 1/2 lemon

1/2 cup olive oil

2 tsp dijon mustard

Salt and pepper to taste

1/2 fennel bulb.

Chives for topping.

8 oz fresh mozzarella (cut into slices, need a total of 12).

Pesto:

14 basil leaves

3 tbsp chives

1/2 small garlic clove

1/4 cup parmigiano reggiano

1/4 cup pistachio

Zest of 1 lemon

Salt to taste

1/2 cup olive oil

Directions

Thinly slice the eggplant and arrange over paper towels, sprinkle with salt generously and let sit for 20 min.

Add everything for the pesto to the food processor and process until smooth.

To a bowl add the Fresno peppers, honey, oregano, lemon zest, lemon juice, vinegar, pinch of salt, mustard and honey. Mix well. Whisk in the olive oil. Adjust for taste.

Pat dry the eggplant extremely well.

Brush some of the oregano Fresno mixture onto the eggplant.

Form each skewer by folding a mortadella slice into a triangle, then adding 2-3 eggplant slices folded into a half moon shape, followed by a slice of mozzarella. DO mortadella again, eggplant, mozzarella, mortadella and eggplant. You want 6 skewers.

Shave the fennel very thinly and add to the remaining oregano Fresno marinade.

Sear the eggplant mortadella slices on a hot pan or griddle for about 3 min per side or until deeply golden. Serve over the pesto and top with the fennel, chives and serve with lemon slices.