Eggplant Crisps With Skordalia And Oven-Dried Tomatoes

Recipe Ingredients

		Oven Dried Tomatoes
6		Plum tomatoes - cored, halved
		Lengthwise, and seeded
1/4 cup	59ml	Extra-virgin olive oil
1		Garlic clove - chopped
1 teaspoon	5ml	Chopped fresh thyme
		Skordalia
1		Garlic head
1 tablespoon	15ml	Extra-virgin olive oil
1 lb	454g / 16oz	Russet potatoes - peeled, and
		Cut into 3/4" cubes
6 tablespoons	90ml	Whipping cream
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1 tablespoon	15ml	Sour cream
1 cup	93g / 3.3oz	Sliced almonds - toasted, cooled,
		And finely ground
1 tablespoon	15ml	Fresh lemon juice
1		Garlic clove - minced
		Eggplant
18		Eggplant - 1/4"-thk rounds
		= (cut from 1 large eggplant)
4 cups	948ml	Whole milk
6 cups	1188g / 41oz	Egg whites (large)
2 cups	292g / 10oz	Dry breadcrumbs
4 cups	948ml	Vegetable oil - for frying
3/4 cup	177ml	Thinly-sliced fresh basil
1 cup	237ml	Oil-cured olives

Recipe Instructions

For Tomatoes: Preheat oven to 300 degrees. Line rimmed baking sheet with parchment paper. Mix all ingredients in large bowl. Arrange tomatoes, cut-side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes. Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer. Peel skin off warm tomatoes. (Can be made 2 days ahead. Cool, then cover and refrigerate.)

For Skordalia: Preheat oven to 350 degrees. Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil. Cover tightly with foil and bake until cloves are soft, about 50 minutes. Cool. Squeeze garlic head from bottom to release garlic from skins.

Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain. Bring cream and butter to simmer in large saucepan. Remove from heat; whisk in sour cream. Add potatoes to cream mixture and mash. Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)

For Eggplant: Soak eggplant slices in milk in large bowl 1 hour. Drain; pat dry. Sprinkle eggplant lightly with salt. Whisk egg whites in medium bowl until frothy. Dredge eggplant in egg whites, then breadcrumbs, coating completely; place on baking sheet. (Can be made 2 hours ahead. Cover and refrigerate.)

Heat vegetable oil in heavy large skillet over medium-high heat to 350 degrees. Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side. Using slotted spatula, transfer to paper towels to drain. Sprinkle with salt and pepper.

Place 1 tablespoon skordalia in center of each of 6 plates. Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice. Garnish with olives and serve.

This recipe yields 6 first-course servings.

Source:
Bon Appetit, September 2003

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