Grilled Eggplant with Roasted Vegetables and Shiitake Mushrooms, Tomato Lavendar Sauce and Kumut-Pine Nut Salad
Serves 4
Ingredients
Tomato Lavender Sauce
* 2 tsp extra virgin olive oil
* 2 leeks, white part only, cut into small dice
* 1/2 cup white wine or vegetable stock
* 4 to 6 plum tomatoes, seeded and diced
* 1 cup vegetable stock
* 1/2 tsp salt
* 1/4 tsp pepper
* 1 tsp minced fresh lavender
Roasted Garlic Cashew Cream
* 1/2 cup Oil Braised Garlic ( Recipe Below )
* 1 clove garlic, minced
* 1/3 cup cashews
* 1/2 tsp nutritional yeast
* 1 1/2 cup water, plus more as needed
* 1/2 tsp salt, plus more as needed
* 2 tsp fresh minced herbs ( such as thyme, dill, tarragon, basil, parsley, optional)
Kamut-Pine Nut Salad
* 2/3 cup dried kamut
* 6 cups water
* 1/4 tsp salt, plus more as needed
* 1/4 cup pine nuts, toasted
* 2 scallions, white and green parts only, minced
* 1 cup cucumber, seeded and diced
* 2 Tb chopped fresh parsley
* 2 Tb basil chiffonade
* Juice of 1 lemon
* Freshly ground black pepper
* 1/4 up roasted garlic cashew cream ( Recipe Below )
Roasted Vegetables and Shiitake Mushrooms
* 2 green zucchini, cut into small dice
* Kernals from 2 ears corn
* 4 ounces fresh shiitake mushrooms, stemmed and thinly sliced
* 1 red bell pepper, cut into small dice
* 1 leek, white part only, cut into small dice
* 2 cloves garlic, minced
* 2 tsp extra virgin olive oil
* 1 tsp fresh thyme or lemon thyme
* Salt and freshly ground black pepper
Grilled Eggplant
* 2 to 3 globe eggplants, about 3 1/2 to 4 inches in diameter
* 1 tsp salt
* 1 clove garlic, minced
* 1 Tb balsamic vinegar
* 2 Tb extra virgin olive oil
* 1 tsp minced rosemary, oregano, or savory
* 1/2 tsp salt
Directions
To Make the Sauce
1. Heat a deep skillet or saucepan over medium-low heat and add the olive oil. Add the leeks and cook for 15 minutes, or until soft. Add the white white, tomatoes, and stock. Partially cover and simmer for 20 to 30 minutes, until the tomatoes are very soft. Add the salt and pepper.
2. Remove from the heat and let cool to close to room temperature. Puree the mixture in batches until the sauce is smooth. Return to saucepan. Add the lavender and stir to mix.
To Make the Oil-Braised Garlic
* 2 large bulbs garlic, whole cloves peeled
* 1/2 cup extra virgin olive oil
* 1 small rosemary spring
Preheat the oven to 350 F. Place the garlic, oil, and rosemary in a crock or small deep baking dish. Cover with aluminum foil and bake for 30 to 40 minutes, until the garlic cloves are very soft and just starting to brown. ( Store in airtight container for up to 2 weeks. )
To Make the Cream
1. Combine the roasted garlic, minced garlic, cashew, yeast, 3/4 cup water, and the salt in a blender. Blend until a smooth, thick paste forms or until the mixture binds up. With the blender still running, slowly add the remaining 3/4 cup water, using more if needed, until the consistency is that of heavy cream. Stir in the herbs. Add salt to taste.
To Make the Salad
Place a saucepan over high heat and add the kamut, water, and salt. Bring to a boil. Decrease the heat and simmer for 45 minutes to 1 hour, until the kamut is cooked throughly and is still al dente. Drain and let cool. Place in a mixing bowl with the pine nuts, scallions, cucumber, parsley, basil, lemon juice, pepper, and cashew cream. Add salt and pepper to taste.
To Make the Vegetables
Preheat the broiler or the oven to 450 F. Place the zucchini, corn, mushrooms, pimiento, leeks, and garlic in a mixing bowl. Toss with the olive oil and thyme. Add salt and pepper to taste. Place on a baking sheet. Roast or broil, stirring often, for 7 to 10 minutes, until lightly browned and cooked through. Remove from the heat.
To Make the Eggplant
1. Preheat the grill or broiler. Slice the eggplant into 8 1/2 inch to 2/3 inch rounds. Pat the sides with salt and cook for 15 minutes.
2. Place the salted eggplant on a baking sheet or perforated pan. With a paper towel, wipe the salt off and blot any accumulated moisture from the eggplants.
3. In a mixing bowl, whisk together the garlic, Zinfandel, olive oil, rosemary and salt. Brush onto the eggplant slices. Grill or broil for 1 1/2 to 2 minutes per side, until the eggplant is cooked yet firm. Keep warm.
To Serve
Ladle 6 Tb of the tomato sauce around the bottom of each plate. In the center of the plate, mound 1/2 cup of the kamut salad. Place 1 slice of the eggplant on top of the salad. Place about 2/3 cup of the roasted vegetables on top of the eggplant slice. Place another eggplant slice on top of the roasted vegetables. Drizzle 2 Tb of the roasted garlic cashew cream around the plate and eggplant.