GastroChef – Grain Free Gastronomy

Grain/sugar/gluten-Free Living! (SCD/Paleo/GAPS friendly)

Baked Eggplant Sformato

This past weekend I got together with one of my good friends who I like to drink some wine and cook delicious food with. This time around we experimented a bit and made two dishes I will share with you. The first is an eggplant dish I made from memory I saw once somewhere… and well it turned out incredible! (Ignore the delicious looking meat and mushrooms! I will post this recipe next week – Sherried mushroom ragout!)

There are two key steps to this recipe. The first is cutting two eggplant in half (remove the top leaf bits) and drizzling with oil and place cut side up on a tinfoil lined baking sheet. This will need to bake for about 30 minutes or until the flesh inside the eggplant becomes very tender and can be scooped out!!

The 2nd part involves taking another eggplant and cutting very thin slices lengthwise. Theses slices will form the case for the Sformato. Again drizzle with olive oil and bake for about 10 minutes or until they start to brown a bit. You will use these slices to line an oven-proof small circular dish (ramekin). Read the recipe for what to do with the flesh once scooped out!!

My one piece of advise here is ensure your ramekin is greased and ensure your flesh once scooped is not super hot! If it is you will end up cooking the egg you are adding to fast and ruin the Sformato! Let the mix cool slightly and then one you are ready to add the egg whisk it in fast and scoop the mixture into your lined ramekins and bake!

Try this out and let me know how it goes!!

PDF——————————>Baked Eggplant Sformato<——————————-PDF

 

 

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