Chinese Eggplant Petites in Mascarpone Sauce 

Ingredients:
2 Chinese eggplants (chopped in small cubes)
1/2 C green pepper  (chopped small pieces)
1/2 C chives (chopped in very small pieces)
1 sweet potato (grated)
3/4 C flour
1 egg
1/2 Tbsp. Himalayan salt
2 Tbsp. Olive oil
2 tsps. Salt
2 tsps. Pepper

Sauce:
1 C cooked tomato
2 Tbsp. Olive oil
1/2 C mascarpone cheese
1 clove garlic (minced)
1 tsp. nutmeg
1 tsp. red-hot chili pepper
2 tsps. Turmeric
2 tsps. Dried basil
1 tsp. salt
1 tsp. black pepper

 Making:
Wash all vegetable and chop them

Coat the eggplants with 1 Tbsp. of olive oil

Sauté eggplants on high heat until they get soft

Add chopped green pepper continue sautéing couple minutes

Add grated sweet potato and continue sautéing couple more minutes

Take off the heat and add chives, salt and pepper mix them all

Add whipped egg mix the combination

Add the flour mix the combination

The mixture should be like a dough texture at this point.

Take walnut size of mixture and shape them like small petite.

Spread 1 Tbsp. olive oil and pan fry all the eggplants petites.

Keep them warm until you prepare the sauce

Making Sauce:

Bring all sauce ingredients in the food processor

Blend for 30 second

Bring it to boiling point

Simmer for five minutes

Spread the half of it in a flat service dish

Place the petites

Spread the rest of it on the petites

Serve warm


9/30/2015


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