- 16
Ingredients
- EGGPLANT BRUSCHETTA WITH SMOKED TOMATO MUSTARD, PICKLED ZUCCHINI AND BACON
- Zucchini, sliced into thin rounds 1 each
- Rice vinegar 1/2 C
- Salt 1/2 TBS
- Black mustard seeds 1 TBS
- Yellow mustard seeds 1 TBS
- Pickling spice 1 TBS
- Smoked tomato mustard as needed
- French bread, sliced, toasted as needed
- Eggplant, peeled, sliced, fried as needed
- Bacon, slices, crisped 6 each
Preparation
Step 1
1. To make pickle, toss zucchini with rice vinegar, salt, black and yellow mustard seeds and pickling spice. Reserve, refrigerated.
2. Spoon smoked tomato mustard over French bread and top with eggplant slice. Garnish with pickled zucchini and bacon and serve.
SMOKED TOMATO MUSTARD
Yield: 2 C
Yellow onion, thinly sliced 1 1/2 C
Garlic cloves, whole, unpeeled 4 each
Beefsteak tomatoes, cored, seeded, halved 3 each
Canola oil 1 TBS
Olive oil 1 TBS
Salt as needed
Freshly ground black pepper as needed
Bacon, slices, diced 6 each
Thai chili 1 each
Mustard powder 2 TBS
Curry powder 1 tsp
Cumin 1 tsp
Crushed red peppers 1 tsp
Ginger, 1/4 inch slices 6 each
Red wine 1/2 C
Lime, juice of 1 each
1. Combine yellow onion, garlic cloves, tomatoes, canola, olive oil and salt and pepper to taste. Smoke over cherry wood for 30 minutes. Reserve.
2. Sauté bacon with Thai chili until crisp. Remove and drain, discarding chili and reserving fat.
3. Caramelize smoked tomato mixture in bacon fat. Add mustard, curry powder, cumin, crushed red peppers and red wine to pan and simmer mixture for 10 minutes. Purée mixture in a blender and strain. Season with lime juice and 2 teaspoons salt. Reserve.