Sunday, September 6, 2015

Almond Crusted Eggplant Caprese Salad

Almond Crusted Eggplant Caprese Salad

It's harvest season hear in Chickentown. Tomatoes, Eggplant and basil are just part of the harvest but they can make a tasty grain free starter.

You'll need:
1 Small Eggplant
1-2 Beefsteak Tomatoes (any large round will do)
1/2 lb Ball of Fresh Mozzarella
3 cups of Almond Flour
10-15 leaves of Fresh Basil
1 cup of arrowroot (you can use wheat flour if you don't mind grains)
1 large chicken egg
2 tbs of good quality Extra Virgin Olive oil
Enough regular olive oil to make 1/4 inch depth in a heavy bottom pan.

I hate mushy Eggplant. This step is critical to not have a mussy wet mess.
2 hours before you need to have it ready:

Slice egg plant into 1/4-1/3 inch thick slices
place on a rack and very lightly, salt both sides. just a sprinkle!

Allow it to rest for about 1.5 Hours. You'll notice water forming on the surface. After 1.5 hours place in-between two paper towels.

Heat Regular Olive oil in pan to about 325, (medium-ish)
Gather two plates and a small bowl that the slices will fit into.
On one plate place the almond flour and the other place the arrow root.
In the small bowl add the egg with 2 tablespoons of water and beat it.

work one piece of eggplant at a time, dredge it in the arrowroot powder, shake off excess by tapping it on plate.

Dunk eggplant into egg wash coating it.

Immediately, place into aloud flour mound. Sprinkle some on top from the pile, flip repeat, and give a light shake. Place to the side and repeat until al epic are covered.

Once all are done, place 4-5 piece in the hot olive oil. cook for about 2 mins a side. It should just be  just slightly brown. Almonds burn easily don't make them too dark. They get bitter.

When done, place on a wire rack to drain.

Repeat until all are cooked.

Slice ripe tomato and mozzarella Very thin. Chiffonade the basil (slice into narrow ribbons)

Place  eggplant on plate, top with a slice of the cheese and tomato. Top with a light sprinkle of salt, pepper, extra virgin olive oil and basil.  A few drips of aged balsamic vinegar makes a nice addition!

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