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Grilled eggplant Puttanesca

A grill press is used to put marks on the eggplant, The eggplant steaks are then smothered in grilled mushrooms topped with my version of a Puttanesca sauce. The eggplant is then baked until very tender.
Prep Time30 minutes
Cook Time45 minutes
Marinade in salt20 minutes
Total Time1 hour 35 minutes
Servings: 2 people
Author: Snap Pea Sheep

Equipment

  • Baking pan, grill press

Ingredients

  • 1 Globe Eggplant
  • 6 Medium sized baby portobello mushrooms
  • Salt and pepper
  • 3 Tbsp Basil chiffonade Optional for garnish
  • 1 Cup Marsala cooking wine
  • 6 Tbsp Salt To marinade eggplant. Will be rinsed off.
  • 5 Basil leave Optional
  • 1/4 Cup Parmesan cheese grated

Puttanesca Sauce

  • 16 oz Whole tomatoes in sauce I use Jovial organic whole tomatoes
  • 1/2 Cup Green olives with pimento
  • 1/4 Cup Pepperoncini Peppers (about 4) Chopped
  • 1 Tsp Fennel seeds
  • 1 Tsp Calabrian Chile Sauce I use Trader Joe's Italian Bomba sauce.
  • 2 Slices Preserved lemon
  • 1 Tsp Non pareil capers Optional to the olives and lemon
  • 1 Tsp Herb De Province
  • 1 Tsp Oregano
  • 6 Cloves Garlic
  • 1/8 Tsp Coarse black pepper

Instructions

  • If this is an organic eggplant, there is no need to peel. There is a lot of flavor and vitamins in the peel. I recommend peeling a non organic eggplant.
  • Wash eggplant. Cut to remove stem. Slice in half lengthwise to make 2 or 3 1" steaks. Slice off rounded sides and save for later use.
  • Dampen the eggplant steaks then coat each side liberally with salt. Set aside to marinade for at least 20 minutes.
  • Rinse salt from eggplant and place steaks on a cutting board or baking dish. Allow to sit for at least 30 minutes then rinse away the salt.
  • I have a covered baking dish that has a grill for the lid. If you have one, Use the grill lid for the grill marks , out your eggplant in the pan and cover with the grill lid when you are ready to bake,
  • If you only had a grill press, place the eggplant slices on a cutting board, Place grill press directly over flame until it is very hot. Spray lightly with cooking spray and place on eggplant steaks. Press down and hold for about 4 minutes. Flip and repeat on other side. You may have to keep heating the grill press.
    Note. Sometimes I change the direction of the grill press on the same side to put cross hatched grill marks.
  • Place eggplant in a baking dish that is deeper than the eggplant width.
  • Slice and grill the mushrooms. You just want a sear on them. You can use the grill press or just brown the mushrooms in a skillet.
  • Slice onions and sear them as you did the mushrooms.
  • Top eggplant with the mushrooms and onions.
  • Pour Marsala wine over eggplant, mushrooms and eggplant. The eggplant should be submerged at least halfway up the sides of the steaks.
  • Make the Puttanesca sauce, (The sauce could be made a day ahead of time).
  • Spoon the Puttanesca sauce over the eggplant, mushroom and onions. Cover the baking dish.
  • Bake 40 minutes at 350°F.
  • Remove pan from oven and top the eggplant with some parmesan, Put the lid back on so the cheese melts from the residual heat.
  • Layer and roll basil leaves then slice into thin 1/8" slices. to produce a chiffonade. Use to top the eggplant.
  • Place eggplant steaks on plates and top with the basil chiffonade.

Puttanesca

  • Roughly chop the whole tomatoes. Do not drain the juice. I use a pair of cooking shears to cut the tomatoes into bite sized pieces.
  • Rinse and then chop the peppers and preserved lemon.
  • Add the Calabrian chili, olives, peppers, reserved lemon, chopped garlic, fennel seeds, oregano and herb de province to the tomatoes.

Notes

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This is a SnapPea Sheep recipe.
Try tossing some pasta in the pan juices and serve as a side to the eggplant. This is delicious served on pasta. 
Green beans and polenta is a great side combination. 
Prepare polenta using the package directions. I add 2 tbsp of grated parmesan cheese to each serving. Once the polenta is incorporated together with the cheese on the stove top, I divide the polenta between two ramekins that I have lightly buttered to prevent sticking. 
to avoid using any oil or butter, you could put the polenta in paper lined muffin pans or spread the polenta on a parchment lined baking sheet. Bake the last 30 minutes with your eggplant. Allow to rest before cutting.