Bruschetta Eggplant

Here is an other holiday menu idea that not only looks good but is quick and simple to make.

Plating the eggplants on white will automatically give the dish a Christmas-y look. Its taste is as refreshing as a summer dish. Considering that we always over eat at this time of the year, it is nice to have yummy alternatives !

This recipe is great as an appetizer, a starter, an entrée, a side.

It can have an Italian, a French, or even a Mexican twist, just by changing two ingredients; the cheese and the fresh herbs.

Their are very few ingredients. What are they, you ask?

Here they are…

FOR THE EGGPLANT

1 large eggplant, cut lengthwise into 2 cm thick slices

Sea salt

30ml of extra virgin olive oil

A choice of cheese and a handful of fresh herb that goes with it.

– for an Italian twist, use mozzarella or parmesan with fresh basil

– for a French twist use comté or Emmental with fresh thym

– for a Mexican twist use Cheddar or Monterey Jack with fresh coriander

– for a Vegan twist use cashew cheese with fresh parsley

FOR THE BRUSCHETTA

250 g of cherry tomatoes, halved

1 small red onion, diced

1 garlic clove, crushed

15ml of extra virgin olive oil

15ml of balsamic vinegar

ASSEMBLING

First, preheat oven to 200°C.

Arrange eggplants on a baking tray and sprinkle with salt.

Set aside while you put everything together – the salt will help absorb moisture which will allow the eggplant to bake nicely.

To make your bruschetta mix, combine all ingredients in a bowl and mix.

Drizzle both sides of the eggplant with olive oil, top with cheese of choice and spoon bruschetta mix on top.

Bake eggplant for 25-30 minutes or until cooked through and golden. Garnish with your choice of fresh herb and serve warm.

In health,

Chantal

Hasselback Squash

Subtle, smooth, crunchy, consistant, this dish is delicious! It is the star 💫 of our special holiday menu.

This is an upgraded, uplifted holiday version of the famous Swedish potatoes, Hasselbackpotatis.

For vegetarians or vegans, it is used as a main course. Just go with a green salad. In this case, the recipe is suitable for 4 people.

For carnivores, it becomes a side dish for white meat such as pork, chicken, turkey, rabbit, etc. The recipe is thus sufficient for 6 people.

In both cases, I suggest to present it hole on a plate to show it off, and then, carve it in front of your guests.

Ok. It’s stove time! (50 minutes total cooking time)

You will need:

1 medium butternut squash (about 1 kg)

65ml of maple syrup

30ml of extra-virgin olive oil

15ml of Dijon mustard

15ml of finely chopped fresh sage leaves

5ml of finely chopped fresh thyme

5ml of sea salt

3ml of ground black pepper

60ml of chopped walnuts

Preheat your oven to 180°C.

Cut the butternut squash in half lengthwise, scoop out the seeds and pulp and discard or save for another recipe.

Remove the skin to completely to expose the bright orange flesh of the butternut.

Place both squash halves, cut side down, on a roasting pan and bake for 20 minutes; remove from oven and let cool for a while.

While the squash is in the oven, combine the maple syrup, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well until combined.

Place a squash half on a cutting board. Place wooden chopsticks or skewers on either side of the squash as this will prevent the blades from cutting right through the squash when slicing it.

Cut very thin slices of squash, being careful not to cut the whole way through. Return the sliced squash to the baking sheet and repeat with the second half.

Brush ⅓ of the maple dressing over the squash halves, getting the dressing into the slits.

Return to oven. After 15 minutes, remove the squash from the oven and brush with some more maple dressing. Return to the oven for a further 15 minutes.

Continue brushing the squash with the dressing & pan juices every now and then, for the remaining 15 minutes.

Add the chopped pecans to the remaining maple dressing and stir to combine.

Spoon over the top of the squash, dividing it equally between both halves.

Return it to the oven for a final 5 minutes (you may need to add a little water to the pan bottom to prevent burning), or until your squash is golden brown.

Serve with a sprinkle of fresh herbs and a pinch of salt.

Recipe inspired by Rachel Morrow<<
health,

Chantal