Memories, misty water colour memories….
As I enter week two of Paleo, there is one recipe that I made earlier this year that is lingering in my mind as containing pretty much all the sins of Paleo but all the glories of delicious food. Funny, the things I thought I would be craving – coffee, chocolate, hummus…not so much…but if you put one of these in front of my right now, I would step on you to get one.
I found this recipe in the same folder I found the recipe for the Smoked Trout Empanadas.I’ve changed it a bit to include the chili and the original chopped the salami and mozzarella and mixed them together.
I’m not sure if the lure here is:
- The gooey, melty cheese
- The crispy breadcrumbs
- The spicy salami
- The silky sauteed eggplant
- The slighty sweet tomato sauce
- The little hit of chilli
- Or all of the above
But believe me, the sirens are singing this song loud and strong. And you will be too if you make them. So crispy, so cheesy, so gooooood….
I’m not going to say much this time (because I might cry). I’m just going to let the pictures speak for themselves.
Trying to remember, the way we were…
Have a fabulous week!
PLEASE eat some cheese for me.
- 2 eggplants, each cut into 12 slices about 5 mm thick
- 250g mozzarella cut into 12 slices
- 12 slices of salami - I used hot Hungarian
- 12 slices pickled jalopeno chillies (optional)
- 1/2 cup finely grated parmesan cheese
- 2 eggs
- 1 cup breadcrubms
- 3 tbsp vegetable oil
- salt and pepper
- Chopped herbs - mint, chives, coriander to garnish
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 15g butter
- 1 large can tomatoes
- bouquet garni
- salt and pepper
- Saute the onion in the butter over a moderate heat until it is softened and golden.
- Add the garlic and saute for 1 minute.
- Add the tomatoes, bouquet garni, salt and pepper.
- Cook covered for about 10 minutes over a gentle heat.
- Remove the lid and continue cooking over a moderately high heat until the sauce is thick.
- Discard the bouquet garni.
- Brush the eggplant with oil. Place in frying pan and cook until softened and golden on both sides.
- Remove from pan.
- Brush one side of the eggplant with some tomato fondue.
- Place a slice of salami on half of the pieces of eggplant.
- Place a slice of chilli on top of the salami.
- Cover with a slice of mozzarella and top with a slice of eggplant, tomato side down.
- Press down around the outer rim to stick the two slices of eggplant together.
- In a small bowl whisk the eggs.
- Add the breadcrumbs, parmesan, salt and pepper to another bowl.
- Dip the sandwiches in the egg , then dredge them into the breadcrumbs.
- In a large frying pan, heat the oil and fry the sandwiches in batches for 2-3 minutes on each side or until they are golden brown.
- Once done, transfer with a slotted spoon to paper towels to drain, then keep them warm in a single layer in a dish in a low oven.
- Serve with the tomato fondue, sprinkled with chopped herbs.