Aubergine (Eggplant) Accordions

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Ingredients

For the eggplant accordions:

  • 2 medium eggplants (approximately 1 pound each)
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil
  • 1 tablespoon Italian seasoning (store bought or recipe below)
  • 1 cup shredded Parmesan cheese

For the tomato basil coulis:

  • 1 (28-ounce) can peeled tomatoes, drained
  • 4-5 garlic cloves, pasted
  • 1 shallot, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 pinches of salt, or to taste
  • 1/4 teaspoon black pepper

For homemade Italian seasoning:

  • 1 tablespoon dried basil
  • 1 tablespoon oregano
  • 1 tablespoon parsley flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • Pinch of black pepper
  • Pinch of crushed red pepper flakes

Directions

  1. Preheat oven to 400 F.
  2. Lay the whole eggplant on its side and slice off a thin layer from the bottom center, to create a flat surface for the eggplant to rest upon. Repeat with second eggplant.
  3. With a chef knife, make 3/4-inch slices that go through each eggplant 95% of the way so both eggplants stay intact.
  4. Sprinkle the sea salt between each slice and then press together the slices for a couple seconds to help the salt rub into the flesh. Let each eggplant set for 10 minutes then remove the salt and moisture gently using a paper towel.
  5. Place both eggplants on a parchment- or foil-lined baking sheet – be sure to not have them touching.
  6. Using a pastry brush, brush each “slice” with the olive oil. Don’t be afraid to be generous!
  7. Sprinkle the Italian seasoning between each slice – you can spread it gently with your finger to distribute evenly.
  8. Roast eggplant in the oven for 30-35 minutes, until the skin has shriveled and the flesh is soft.
  9. While eggplant is cooking, make the tomato basil coulis: Combine all ingredients in a blender or in a large mixing bowl and use a wand blender. Blend on low to chop everything up, then increase the speed to medium-high. Place a fine mesh strainer over a large bowl. Pour the blended tomato mixture into the strainer. Discard ingredients left in strainer. Place bowl in the refrigerator for at least 30 minutes to allow the mixture to chill and drain.
  10. Add the Parmesan between the slices and return to oven for 5 minutes to allow the cheese to melt.
  11. Using a knife and spatula, gently separate the slices and place on plates. Drizzle with tomato basil coulis.

https://www.cutco.com/learn/aubergine-accordions