Online extra: Recipe, Roasted Eggplant Antipasto

Tag : eggplant

This is classic Italian antipasto: pan-fried eggplant slices toppedwith various cooked vegetables. Since fried eggplant normally soaksup a lot of oil, here the eggplant slices are roasted with a lightbrushing of oil. They may also be brushed with olive oil and cookedon a charcoal or wood grill. ROASTED EGGPLANT ANTIPASTO WITHMARINATED PEPPERS OR SAUTEED ONIONS Makes 4servings</p><p> 1 (1-1/2 -pound) eggplant 3 tablespoonsextra-virgin olive oil 3/4 teaspoon salt Marinated Bell Peppers orSauteed Red Onions (recipes below) 12 to 16 anchovies in oil,well-drained and sliced in half lengthwise (optional) 2 tablespoonsminced flat-leaf parsley or basil(optional)</p><p>Preheat the oven to 450 degrees. Peelthe eggplant and slice it crosswise into 1/2-inch slices. Brush asheet pan lightly with oil. Arrange the eggplant slices on the panand brush the tops lightly with all but about 1 tablespoon of theoil. Bake 15 minutes and brush with the remaining oil. Bake 5 or 10minutes longer until the eggplant are tender and golden. Sprinklewith the salt. With a metal spatula, transfer the eggplant slicesto a platter. To assemble the antipasto, arrange a spoonful of thedesired topping on top of each slice of eggplant. If desired,criss-cross the anchovies over the top and sprinkle with parsley.</p><p>MARINATED BELL PEPPERS Makes 1 cup 2 medium redor yellow bell peppers, or one of each 2 to 3 tablespoonsextra-virgin olive oil 3/4 teaspoon salt 2 teaspoons chopped freshmarjoram leaves, or 1 teaspoon chopped fresh thyme leaves(optional)</p><p>Place the bell peppers directly on theburners over a gas flame (turned high) or under a broiler as closeto the heat as possible, turning occasionally with tongs, untilcharred black all over and softened. Enclose the peppers in a paperbag, or place on a plate with an inverted bowl over them, to steamfor 10 minutes. Using a thin knife, scrape the skin off thepeppers, cut in half lengthwise and remove the core, seeds andribs. Rinse to eliminate any flecks of peel; pat dry with papertowels. Cut the peppers lengthwise into 1/4-inch-wide strips andplace in a bowl. Toss with the olive oil, salt and marjoram orthyme leaves. Cover and refrigerate until ready toserve.</p><p> SAUTEED RED ONIONS 1 tablespoonextra-virgin olive oil 3 medium red onions (1 1/2 pounds), peeledand thinly sliced 1/2 teaspoon salt Freshly ground blackpepper</p><p> In a large, heavy nonstick skillet orwell-seasoned cast-iron skillet, combine the olive oil, onions andsalt. Cover and cook over medium-low heat, stirring occasionally,until the onions have released their liquid, about 7 minutes.Uncover and continue to cook, stirring occasionally, until all ofthe liquid has evaporated and the onions are completely soft andmelting, but not brown, 15 to 20 minutes longer. Pepper generously.Transfer to a bowl, cover and refrigerate until ready to serve.