CHILDREN’S RECIPE: Eggplant Canape
Eggplant Purée:
Ingredients:
2 Eggplants, halved lengthwise
¼ cup Extra Virgin Olive Oil
1 clove Garlic
½ tsp Curry Powder
Salt to taste
½ cup Parmesan Cheese, grated
Method of Preparation:
Rub eggplant with olive oil, lay sliced side down on a greased sheet with garlic. Roast at 400F for 5 minutes (or until the eggplant pulls easily off from the skin with a spoon). Scoop out the inside of eggplant with a spoon into a bowl. Smash the eggplant and roasted garlic with a fork. Add curry powder and season with salt. Add cheese.
Eggplant Canape:
Ingredients:
1 Eggplant, sliced
½ cup Flour
2 Eggs
½ cup Breadcrumbs
Method of Preparation:
When cooking eggplant, soak in salt water for half an hour, to take out the bitterness. Slice the eggplant into coins and dry with a paper towel. Next, dredge in flour, egg and breadcrumbs. In a hot pan, heat the oil and sauté the eggplant until golden brown. Set aside on a towel. Top canapé with eggplant purée to serve.
FAMILY RECIPE: Black Pepper and Coriander Salmon with an Eggplant Purée and Arugula Salad
Ingredients:
2 tbsp Olive Oil
3 fillets Salmon, 5 oz each
3 tbsp Cumin
1 tbsp Salt
3 tbsp Ground Black Pepper
1 cup Eggplant Purée, from children’s recipe
1 cup Cucumber, peeled and diced
½ cup Dill, chopped
½ cup Crème Fraîche
1 cup Baby Arugula
1 Lemon, halfed and sautéed
Method of Preparation:
In a pan, heat olive oil over medium-high heat, until hot and shimmering. Season salmon generously with the cumin, salt and black pepper. Cook over medium-high heat for 3-4 minutes without moving, until golden and crisp. Flip salmon and cook until desired doneness. In the same pan as the salmon, add the lemon, face down and cook until roasted. In a separate bowl, combine the eggplant purée, cucumbers, dill and crème fraîche. Place salmon on plate over the mixture, add arugula and squeeze roasted lemon juice over top.