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Spinach Ravioli With Roasted Tomatoes and Fried Eggplant - from Eclipse di Sol
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Cuisine: European Vegetarian
FROM THE MENU OF . . . ECLIPSE DI SOL
640 N. Highland Ave., Atlanta
404-724-0711
Editor's note: Eclipse di Sol became Cafe di Sol in 2007 and its menu no longer includes this dish.
Q: I went to ... Eclipse di Sol and I had the best eggplant ever. It was with pasta. We were in a group of 10 people, and three of us that don't eat meat chose this dish. It was so delicious that we talk about how could we make it in our houses. So please, could you help us?
ELIANE DORNELLAS, Roswell
A: This seasonal dish has rotated off the menu at Eclipse di Sol for now, but executive chef Andrew Long was happy to share the recipe. It has several pieces to it, but each one is so simple, the dish still comes together pretty quickly. "We just keep it really simple, " Long said.
Hands on time: 45 minutes Total time: 45 minutes Serves: 4
Ingredients:
-
Vegetable oil for frying
8 Roma tomatoes
2 tablespoons chopped fresh thyme
2 tablespoons olive oil
Salt and pepper to taste
4 1/2 tablespoons unsalted butter, divided
2 tablespoons vegetable stock
1-2 teaspoons freshly squeezed lemon juice
1 cup all-purpose flour
2 eggs
1 1/2 cups fresh bread crumbs
2 Chinese eggplants or 1 small regular eggplant, cut into 1 inch semicircles or wedges
24 spinach ravioli
1/4 cup fresh chopped herbs (basil, thyme, parsley)
1/4 cup shredded Parmesan cheese
Instructions:
Preheat oven to 350 degrees. Bring a pot of salted water to boil. Preheat a fryer, or heat about 1 inch of vegetable oil in a small heavy pot for frying.
Cut tomatoes in half lengthwise. In a baking dish, toss the tomatoes with the thyme and olive oil; sprinkle with salt and pepper. Bake 10 to 15 minutes until the tomato skins start to peel off. Remove from the oven. Cool slightly, then remove the skins with a fork.
Meanwhile, in a small saucepan, slowly heat 1/2 tablespoon butter over medium low heat. Cook, swirling occasionally, until the butter browns --- but do not allow it to smoke or burn. Add the vegetable stock and bring to a boil, then slowly whisk in the remaining 4 tablespoons butter until well-incorporated. Season to taste with the lemon juice, salt and pepper. Set aside.
Meanwhile, place the flour in a small bowl and season with salt and pepper. In a separate bowl, whisk the eggs with 2 tablespoons water. In a third bowl, place the bread crumbs and season with salt and pepper. Dredge the eggplant pieces in the flour, then dip in the egg wash and then toss with the bread crumbs to coat. Don't worry if the crumbs don't stick to the skins of the eggplant; the exposed skins will add a splash of color to the completed dish.
Meanwhile, cook the ravioli in the boiling water until they float, 12 to 14 minutes. Drain and toss with all but 2 tablespoons of the lemon butter and with the chopped fresh herbs.
When the vegetable oil is heated to about 350 degrees, drop in the eggplant pieces and cook until browned and crispy, about 5 to 7 minutes. Drain on paper towels.
To arrange the dish, divide the ravioli among 4 plates. Top each with 1/4 of the eggplant and the tomatoes (and juices). Drizzle with the remaining lemon butter and sprinkle with the Parmesan cheese.
Cut tomatoes in half lengthwise. In a baking dish, toss the tomatoes with the thyme and olive oil; sprinkle with salt and pepper. Bake 10 to 15 minutes until the tomato skins start to peel off. Remove from the oven. Cool slightly, then remove the skins with a fork.
Meanwhile, in a small saucepan, slowly heat 1/2 tablespoon butter over medium low heat. Cook, swirling occasionally, until the butter browns --- but do not allow it to smoke or burn. Add the vegetable stock and bring to a boil, then slowly whisk in the remaining 4 tablespoons butter until well-incorporated. Season to taste with the lemon juice, salt and pepper. Set aside.
Meanwhile, place the flour in a small bowl and season with salt and pepper. In a separate bowl, whisk the eggs with 2 tablespoons water. In a third bowl, place the bread crumbs and season with salt and pepper. Dredge the eggplant pieces in the flour, then dip in the egg wash and then toss with the bread crumbs to coat. Don't worry if the crumbs don't stick to the skins of the eggplant; the exposed skins will add a splash of color to the completed dish.
Meanwhile, cook the ravioli in the boiling water until they float, 12 to 14 minutes. Drain and toss with all but 2 tablespoons of the lemon butter and with the chopped fresh herbs.
When the vegetable oil is heated to about 350 degrees, drop in the eggplant pieces and cook until browned and crispy, about 5 to 7 minutes. Drain on paper towels.
To arrange the dish, divide the ravioli among 4 plates. Top each with 1/4 of the eggplant and the tomatoes (and juices). Drizzle with the remaining lemon butter and sprinkle with the Parmesan cheese.
Notes:
Don't be intimidated by the many steps in this recipe; it all comes together very quickly --- and the lemon brown butter and roasted tomatoes can be made a day or two ahead of time, too. Chef Andrew Long likes the tender texture and delicate color of Chinese eggplant, but other eggplant varieties also work well.
Long couldn't say enough good things about his ravioli source: Atlanta-based Via Elisa, owned by Elisa Gambino. "She's a great lady, and she makes really great pasta, " he said. For more information about the store or Internet orders, go to www.viaelisa.com.
Long couldn't say enough good things about his ravioli source: Atlanta-based Via Elisa, owned by Elisa Gambino. "She's a great lady, and she makes really great pasta, " he said. For more information about the store or Internet orders, go to www.viaelisa.com.
Nutrition:
Per serving: 1,037 calories (percent of calories from fat, 55), 28 grams protein, 89 grams carbohydrates, 8 grams fiber, 65 grams fat (20 grams saturated), 315 milligrams cholesterol, 1,040 milligrams sodium.
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