Crispy Eggplant Discs with Garlic Marinated Zucchini and Ricotta Mousse

eggplant-spoon

Crispy Eggplant Discs with Garlic Marinated Zucchini and Ricotta Mousse

Simple and Easy to make. This crowd pleaser has been a great cocktail hour passed bite that has texture, great flavor and without making your guests feel satisfied while but wanting more.

eggplant-spoon

Crispy Eggplant Discs with Garlic Marinated zucchini and Ricotta Mousse

Ingredients/Crispy Eggplant

1 Japanese eggplant

2 cups panko breadcrumbs

1 cup Wondra flour

1 cup egg wash (3 eggs and 1/4 cup water, whisked together)

kosher salt white pepper

Method/Crispy Eggplant

Slice the eggplant, unpeeled, 1/4-inch circles; cut each slice in half to create half-moon shapes.

Dredge the eggplant slices in flour, then egg wash, then the breadcrumbs.

Deep-fry the eggplant slices until crispy, about 3 minutes, then remove from the fryer and season.

Hold warm until service for up to 30 minutes.

Ingredients/Garlic zucchini

1ea Zucchini

3 garlic cloves, chopped

8 tsp balsamic vinegar

6 tsp olive oil

1/4 bunch rosemary leaves, chopped

Method/Garlic zucchini

Shave the zucchini into thin pieces with a peeler. Add the garlic and rosemary, then toss with the olive oil and balsamic vinegar and set aside.

Ingredients/Ricotta Mousse

1 cup ricotta cheese

1/4 bunch fresh basil leaves, chopped

1/2 cup sundried tomatoes, finely chopped 1/4 cup white balsamic vinegar
kosher salt
white pepper

Method/Ricotta Mousse

Mix all the ingredients in the bowl of a stand mixer, using the whisk attachment on high speed for 3 minutes, or until the mixture is light and fluffy.

Place the mousse in a piping bag and set aside.

Assembly

Pipe the Ricotta Mousse into service spoons.
Stand 2 eggplant chips in the mousse in each spoon. Add zucchini in the middle of the eggplant.


 

 

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