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Receta Grilled Eggplant, Potato And Portobello Mushroom Tart
by Global Cookbook

Grilled Eggplant, Potato And Portobello Mushroom Tart
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  Raciónes: 8

Ingredientes

  • Cooking Spray
  • 1 lrg eggplant peeled and sliced in 1/2 inch slices
  • 6 lrg potatoes peeled and sliced in 1/2 inch slices
  • 6 lrg Portobella mushrooms caps and stems separated, caps left whole, stems sliced Extra virgin olive oil for brushing
  • 1 Tbsp. extra virgin olive oil for bread crumbs* Salt and Pepper
  • 1/4 c. parsley minced
  • 1/4 c. basil julienne
  • 3/4 c. grated fresh Parmesan cheese or possibly Pecorino Romano
  • 1 c. fresh bread crumbs
  • 1 Tbsp. extra virgin olive oil
  • 1 sm onion chopped
  • 1 x celery stalk chopped
  • 4 lrg tomatoes seeded and coarsely minced
  • 1/2 c. grated carrots
  • 1 tsp fresh thyme or possibly 1/2 tsp. dry thyme
  • 1 tsp fresh lemon juice
  • 2 tsp fresh parsley minced

Direcciones

  1. Original recipe called for the bread crumbs to be toasted in 3 tbsp of oil, and the relish called for 2 tbsp oil for the sauteing of the veggies.
  2. Make Relish: Heat the oil in a medium-size nonreactive saucepan. Stir in the onion and celery and saute/fry over medium heat for 3 min. Stir in the tomatoes, carrot, thyme and salt and pepper to taste. Simmer the relish gently till most of the liquid has cooked off. Remove from the heat.
  3. Right before serving, rewarm the relish. Remove from the heat and stir in the lemon juice and parsley.
  4. Spray grill rack well with cooking spray. Preheat grill to medium - high heat. Brush eggplant, potatoes, and mushrooms well with extra virgin olive oil and season on both sides with salt and pepper.
  5. Spray a 9" cake pan or possibly tart pan well with cooking spray. Heat pan either in the oven or possibly on top of your grill, if large sufficient. Keep warm.
  6. Grill all vegetables on both sides till well browned and softened. Slice mushroom caps into thin slices.
  7. Make layers in the pie or possibly tart pan - eggplant, potato, mushroom, sprinkling some of the parsley, basil and grated cheese in between each vegetable layer. Keep warm.
  8. In a small skillet, heat the 3 tbsp extra virgin olive oil on medium-high heat till warm. Add in bread crumbs and saute/fry till golden. Top tart with bread crumbs. Serve immediately with a small pool of tomato relish under each wedge.
  9. NOTES : I did a grilled vegetable tart for an appetizer. Great tastes, but the potato didn't grill very quickly, especially in the rain! Next time I would parboil the potatoes and/or possibly slice them thinner. The original recipe had tomatoes in the tart - I took them out and made a tomato relish to serve it with instead. 5 WW points after oil reductions.