Eggplant Cookies With Goat Cheese And Tomato Basil Sauce
|Olive oil||20 Teaspoon|
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Shallot||1 Small, minced|
|Tequila||1 Tablespoon (Preferably Golden)|
|Dry red wine||1 1⁄2 Tablespoon|
|Tomatoes||2 Large, peeled, seeded and chopped|
|Shredded fresh basil||2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs), sifted|
|Egg||1 , lightly beaten|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Japanese eggplants||2 , peeled and cut into twenty-four 1/2-inch rounds (Long, Narrow)|
|Goat cheese||4 Ounce, cut into 12 rounds (Cylindrical Shaped)|
|Freshly ground pepper||To Taste|
1. In a medium saucepan, heat 2 teaspoons of the oil. Add the garlic and shallot and cook over moderate heat, stirring, until softened but not browned, about 1 minute. Add the tequila and red wine and cook until almost completely absorbed, about 1 minute. Stir in the tomatoes, salt and pepper and cook until slightly thickened, about 5 minutes. Stir in the basil and keep warm.
2. Put the flour, egg and bread crumbs in 3 separate shallow bowls. Dip the eggplant rounds in the flour until completely coated. Next, coat with the egg and then roll in the bread crumbs.
3. In a large heavy skillet, heat 2 tablespoons of the olive oil over moderately high heat. Add one-third of the eggplant slices and saute, turning once, until crisp and golden brown, about 4 minutes on each side. Drain on paper towels. Repeat 2 more times with the remaining oil and eggplant.
4. Sandwich 1 slice of the goat cheese in between 2 slices of hot fried eggplant. Spoon the tomato-basil sauce onto 4 heated plates and arrange 3 eggplant "cookies" on each one. Serve warm.