It had been a while since I made a galette and I was in the mood for something kind of different than my normal stir fry for dinner during the week. However, I work during the day and coming home to long recipes isn't in my realm. I want short cuts. So I roasted the eggplant in the morning before I left for work. I put them in a container and left them on the counter. This made short work for my dinner!
This one is made with baby eggplants, but I'm sure you can use the larger one, just make sure you buy the smallest size they have. I cut them mine in half, because they were about the size of a golf ball. If you buy a regular size eggplant, cut the slices into 1/2" widths. Some people salt the slices and drain them for a few minutes. Although I have never found that step necessary, unless you have a really, really large and old eggplant.
Preheat your oven to 425 degrees F.
Anyway, slice a large eggplant into 1/4" thickness or cut your small ones in half (I used 10 small ones), toss with 1 tablespoon of olive oil and 1 tsp. of kosher salt and roast for 15 minutes. Let cool for about 5 minutes.
In the meantime, either using your own pie dough or a store bought one, which I did, roll it out on a floured surface. Transfer dough to a half sheet baking pan lined with parchment paper. Let sit for a minute while you get your cheese mixture ready.
Mix together, 1/2 cup ricotta cheese, 1/4 cup of shredded mozzarella and 1 ounce of freshly grated parmesan cheese.
In a separate bowl, whisk one egg and 1 Tablespoon of cold water together.
Spread cheese mixture over dough, leaving a 2" border on the edges. Place eggplant slices on top of cheese mixture in one layer. I didn't have any mozzarella, so I used blue cheese. Although I liked the flavor, I much prefer it with the ricotta/mozzarella mixture. The blue cheese was just a little to pungent. Stick with the ricotta. It's sublime.
Now fold up sides of dough to encase the eggplant/cheese mixture. Pleat the dough edges gently as you go.
Brush dough with the egg wash and grate more parmesan cheese all over the top.
Bake for 20 minutes, or until golden brown.
Let sit for a few minutes and serve. By the way, I snipped the stem before I served it! It makes a nice dinner dish served with a green salad for accompaniment.
Joining the lovely people for Foodie Friday at Rattlebridge Farm here:
http://designsbygollum.blogspot.com/
2 comments:
I love just about anything with eggplant, so this is definitely a winner for me. I especially like that the eggplant can be roasted in advance, which would easily make this a do-able dish for me after a full work day.
Thanks, I considered not roasting the eggplant, but decided to because of the cooking time. I have had eggplant on my pizza as well and it's good, except it's breaded and sautéed, so that was another reason to do it in the oven. :)
I hope you like it and thanks for stopping by.
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