This month we have another recipe submitted by one of our Green Grocer enthusiasts. Thank-you Ivan!
I came up with this recipe based on some ingredients I had from the Green Grocer:
EGGPLANT MORBIER
Use 1 young eggplant – the usual purple variety is fine, organic is preferable
Wash and dry the eggplant, and cut across into 3/8” slices
Dredge the eggplant slices in Italian breadcrumbs (I bet the Green Grocer can recommend an organic substitute), mixed with a bit extra salt, pepper, and other spices to taste (oregano or tarragon come to mind)
Slice refrigerated Morbier cheese into 3/8” strips; trim to length approximately as long as the eggplant pieces are wide, leaving the blue inner part of the cheese approximately in the center of the slice
Pan-fry the dredged eggplant slices in organic virgin olive oil until lightly browned on both sides (this takes only a few minutes per side)
Remove the browned eggplant slices to a working plate covered with a paper towel, and pat both sides of each slice lightly with a paper towel
Immediately serve the eggplant slices WARM neatly arranged on a serving platter, each topped with a COLD slice of the Morbier cheese
Can be served as an appetizer, side dish, or finger food (for the latter, brown the eggplant slices a bit longer for neater serving)
Ivan N. Kirschner, PhD
Technical Director of Strategic Programs
Applied Physics Operation
Manager
High-Speed Marine Vehicles Organization
Alion Science and Technology Corporation
One Corporate Place
Middletown, RI 02842-6277