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September 20, 2002 - Image 89

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-09-20

Disclaimer: Computer generated plain text may have errors. Read more about this.

Gounis.

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Come

high heat.
Serve garnished with lemon wedges
and whole sage leaves. Makes 6 servings.

LAYERED ROAST EGGPLANT
SALAD
1 large or . 2 small eggplants, cut into
1/2-inch-thick rounds
2 T. olive oil
1 t. dried oregano
Kosher salt to taste
3 egg shaped ovals fresh buffalo moz-
zarella cheese, sliced thin
1 roasted red pepper, cut into strips
1 cup marinated artichoke hearts
1/2 cup Kalamata olives
2 T. pine nuts, lightly toasted
1/4 cup fresh minced parsley or basil
1/4 cup balsamic vinegar
Fresh black pepper to taste
Pre-heat oven to 450E Brush oil over
a baking sheet that has sides. Arrange
eggplant slices on the prepared sheet.
Roast the eggplant until it's brown
and cooked through, about 15 minutes.
Cool to room temperature.
In a deep serving platter, arrange the
eggplant slices, overlapping them slight-
ly. Sprinkle with the dried oregano and
kosher salt to taste. Tuck the mozzarella
slices between the eggplant slices, dou-
bling if necessary.
Arrange the roasted pepper over the
eggplant and dot the salad with arti-
chokes and olives. Sprinkle the pine
nuts and parsley over the salad and driz-
zle with the balsamic vinegar and pep-
per.
Makes 8 servings.

BEER-BATTERED SESAME
ZUCCHINNI FRIIIERS
Vegetable oil (for deep-frying)
1 1/2 cups flour
1/2 cup corn flour
1/2 cup sesame seeds
1 t. baking powder
1/2 salt
2 cups beer
5 medium zucchini, cut diagonally
into 1/2-inch thick slices
Pour oil into a large saucepan to
measure 2 inches in depth. Heat the oil
over medium-high heat until very hot.
To make the batter, combine the dry
ingredients in the bowl of a food proces-
sor. With the motor running, add beer.
Process about 10 seconds until the bat-
ter is smooth.
Dip the zucchini slices into the batter
and add to hot oil. Cook until golden
brown, about 2 minutes per side.
Transfer the fritters to paper towels to
soak up extra oil. Sprinkle the fritters
with additional salt and serve immedi-
ately.
Makes 8 servings.



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9/20
2002

89

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