C&RB CLUB RECIPE
Zucchini “Linguini” with Eggplant “Meatballs”
with tempura-battered squash blossom garnish
For the eggplant “meatballs”:
Amt Ingredient
3 large eggplants
6 large eggs, lightly beaten
1 cup Parmesan cheese
1/8 cup fresh chopped rosemary
1/8 cup fresh chopped thyme
3 cups bread crumbs
to taste salt and pepper
Procedure:
- Preheat oven to 350º
- Cut eggplant in half, top to bottom
- Rub with salt and blended olive oil
- Roast eggplant for 20 minutes or until tender
- When cool, remove seeds and skin, then chop
- Fold in remaining ingredients
- With #20 scoop, scoop into “meatballs”
- Bake in convection oven at 400º for eight minutes
For the squash blossom garnish:
Amt Ingredient
freshly picked squash blossom
Boursin cheese
Tempura batter:
2 cups ice water
2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
Method:
- Fill squash blossom with Boursin cheese
- Dip in tempura batter
- Deep-fat fry until golden brown
For the zucchini “linguini”:
- Wash medium-size zucchini and cut with a horizontal turning slicer
To assemble:
- Heat prepared marinara sauce with pesto; toss in zucchini “linguini”
- Place cooked eggplant “meatballs” around and garnish with squash blossom
Submitted by Susan Davila, Executive Chef, Catawba Island Club, Port Clinton, Ohio
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