Summer Food: Eggplant Napoleon

From Nerd Meets Food | Main Dishes | American

A great refreshing dish that is especially suited to the hot summer weather.

01:00
00:20
01:20
cal Calories 195kcal
High fat Total Fat 15g
Low sat-fat Saturated Fat 2g
chol Cholesterol 0mg
Low sodium Sodium 43mg
carbs Total Carbohydrate 16g
Serving size 267g Calories from fat 133kcal Fiber 9g Protein 3g Sugar 7g

Ingredients

  • 2 lbs eggplants
  • 2 medium tomatoes
  • 1 tomato for color (kumato)
  • 1 poblano chili
  • 1 avocado
  • 1/2 red onion
  • 1/4 cup of olive oil
  • 1/4 cup of water
  • 1 bunch of cilantro
  • 1 bunch of parsley
  • 1 bunch of chives
  • 1 tbsp chipotle
  • 1 tbsp cumin
  • 1 tbsp paprika
  • Salt
  • Pepper

Directions

  1. Cut the onion, the poblano chili, the tomato, the avocado, and the regular tomatoes into uniform fine dice.
  2. Mix them in a bowl.
  3. Season the mixture with salt and pepper, cumin, chipotle and paprika.
  4. Slice the eggplant into 1/4 inch slices.
  5. On a medium heat roost the eggplant.
  6. In a blender blend the chives, parsley and cilantro with the water.
  7. Slowly drizzle the olive oil to create an emulsion.
  8. If the emulsion contains broken pieces of the herbs, strain it through a fine mesh strainer.
  9. Add the sauce at the bottom of the plate, and alternate the eggplant layers with the pico de gallo.

Tips

  • You can substitute eggplant with other vegetables like zucchini that can be eaten raw.
Analyzed by Kitchenbug