Friday, July 4, 2008

Dinner July 4

Eggplant Sorentino

1 lb tomatoes (BI, organic) peeled and cubed * see note below re peeling
2 onions (Maui)
3 cloves Garlic (non-local)
italian seasonings to taste (non-local)
salt/pepper to taste
optional: 1 C Volcano Red wine (BI - Volcano Red)

1 lb eggplant (BI, no spray)
1 egg (BI)
ricotta (I used ricotta goat cheese from Puna Goat Farm)
1/2 C or so of flour for dredging (we stuck to rice, our chosen non-local grain)
oil for frying

Cook down tomatoes, wine, onion, garlic, salt/pepper and italian seasonsings into a marinara sauce. (personal note: I like to carmelize the onions/garlic in a cast iron skillet, then add to the tomatoes/seasoning for stewing) Peel and slice eggplant into 1/8-inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese, then roll. Place eggplant in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more ricotta. Bake at 350 F for about 40 minutes or until cheese melts.

* to peel tomatoes, bring large pot of water to a boil. Add tomatoes. Remove when skins start to split to a cold water bath. After several minutes, remove to plate to cool, then slip the skins off.

The picture taken here was before the marinara/cheese topping and last few roll-ups went in, so that you could get an idea of what the roll-ups looked like. Double-click the pic for a closer look:

Saute an onion or two with several cloves of garlic till onion is translucent. Add 1 or 2 bunches of greens till done to the point that you enjoy. I used kale (BI, organic).

Volcano wine to drink -- it's our 10 year anniversary! Cheers!

Dessert: Fruit Sorbet

Fruit can be your choice. Blend, freeze for roughly 4-6 hours depending on the fruit used. For this particular sorbet we used apple bananas, lilikoi, and two types of mangoes (hayden and cigar) , garnished with mint. All local! and the bananas and mangoes were organic.

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