Rania's Fresh Garden Recipes
Rania Harris stopped by PTL to show off some recipes that highlight fresh vegetables from the garden!
Part 1:
Fried Eggplant with Roasted Tomatoes and Basil
- 2 pints cherry tomatoes
- ¼ cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper, to taste
- ½ cup flour
- 4 eggs, beaten
- 1-1/2 cups dried breadcrumbs
- 2 small eggplants (about 8 ounces each), cut crosswise into 1/3-inch thick slices
- Canola oil, for frying
- ¼ cup fresh basil leaves
- ½ cup grated Parmigiano-Reggiano
Directions:
Heat oven to 400 degrees. Toss tomatoes, olive oil, salt, and pepper on a baking sheet and roast until blistered and soft, 10 minutes. Transfer tomatoes to a bowl and mash lightly; keep warm.
Place flour, eggs, and breadcrumbs in separate shallow dishes. Working with 1 slice at a time, dredge eggplant slices in flour, then dip in eggs; coat in breadcrumbs and transfer to a plate. Heat 2 inches canola oil in a 6-quart saucepan until a deep-fry thermometer reads 350 degrees. Working in batches, fry eggplant until golden, 3-4 minutes.
To serve, divide eggplant between plates, top with tomatoes, basil, and Parmigiano-Reggiano and drizzle with oil.
Serves: 4
Part 2:
Heirloom Tomatoes with Wasabi Mascarpone and Pine Nuts
- 9 ounces mascarpone
- 1 tablespoon wasabi paste
- 1/3 ounce chives, finely chopped
- 1/3 ounce tarragon, finely chopped
- 1 green onion, thinly sliced
- 2 shallots, thinly sliced width-wise
- 2 tablespoons sweet sherry vinegar
- 1 tablespoon olive oil
- 2-1/4 pounds mixed Heirloom Tomatoes, cut into a mixture of slices and wedges, 1/3-inch thick
- ¾ ounces pine nuts, toasted
- 1/5 ounce mixed basil leaves (plain, purple, and micro basil), to garnish
- Coarse sea salt and black pepper
Directions:
Place the mascarpone, wasabi, chives, tarragon, and green onion in a bowl with ½ teaspoon of salt and a good grind of black pepper. Mix well and keep in the refrigerator until ready to use.
Place the shallots in a separate bowl with the sherry vinegar, oil, and ½ teaspoon of salt. Mix well and keep in the refrigerator until ready to use.
To serve, divide the mascarpone among six plates and spread it out to form a thin layer. Place the tomatoes on top, followed by the pickled shallots. Sprinkle with the pine nuts, then scatter over the basil leaves, tearing the larger ones as you go. Season with a scant ½ teaspoon of salt and a good grind of black pepper and serve.
Serves: 6
