Kim’s Kitchen
Espardenyes
Espardenyes are a very old tapas, made to look like espadrilles shoes because of the lace like topping with the peppers over the eggplant… Since these are made small as an Appetizer, the lacing is done mostly by the aioli and it makes a very colorful little canape for any dinner party or gathering, it is eaten at room temperature…
Makes 16-20 Pieces
Ingredients:
1-2 ea Eggplant, big enough to slice in 8 pieces and cut in half or 16 smaller slices
1 Tbsp. Kosher Salt
1/4 tsp. Black Pepper
1 ea Baguette, sliced slanted in 16 pieces
2 ea Garlic clove, whole
1 ea Tomato
12 oz Roasted Bell Pepper, Juliennes
1 Tbsp Parsley, chopped
4 oz Aioli Sauce, for drizzling
Instruction:
Sprinkle Salt over sliced Eggplants and in a colander layer them a let the sit for about 30 min, you will see the eggplants loose moisture.
Pat dry and rub olive oil and grill or Broil in oven for a few minutes and toast bread brushed with Olive Oil also for a few minutes in oven. (careful, bread burns steamily fast so just leave until just golden)
Rub Toasted bread with garlic, then tomato, top with eggplant and criss cross 2-3 of the roasted pepper juliennes on top, Drizzle with Aioli and garnish with Parsley.
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