Tuesday, June 10, 2008

Little baskets with eggplant and zucchini cream

Finally the first eggplants have arrived!
I wanted to celebrate preparing an eggplant and zucchini cream that I generally serve warm in a basket made of brick dough (a thin sheet of dough of north African origin; it is used in many ways to prepare salted or sweet specialties; it's more crunchy than fillo).
The brick dough may be replaced by the fillo dough (a rectangular sheet of dough used in Greece and Turkey to prepare different dishes salted or sweet; it's more light than brick).

Personally I prefer brick dough for salted dishes and fillo dough for sweet recipes.

Little baskets with eggplant and zucchini cream take some time for the preparation of the baskets; since they are fragile and tend to break easily I usually prepare an extra one just in case...
I serve them as a starter, but if you double the quantity you can serve them as a main course.

The round shape and its fragility reminds me of the napkin ring LOLLIPOP.

LOLLIPOP is romantic and fresh, it's handmade with copper wire and pearls (imitation); you can use it as an original decoration for your table and for a special dinner with your friends.
LOLLIPOP is inspired by the shape of lollipops and by the fresh sound of the song "lollipop" by MIKA.
If you want to shop for them click here.

About the presentation: take a breath when you compose the baskets with the cream.
The little baskets with eggplant and zucchini cream fit really easily into all types of plates: coloured, white, striped and also with flowers that I usually find so beautiful to see when they are ... EMPTY!

time for preparation: 40 minutes
kcal per person: 180 kcal.

For 4 persons you will need:
-4 sheets of brick dough (or fillo)
-1 large eggplant
-2 small zucchini
-100 g ( 3,5 oz) Comté cheese (very tasty french cheese)
-30 g ( 4 tablespoons) pine nuts

*Take 4 medium cups, put them upside down on a baking tray
*put on each cup a piece of baking sheet and over it a sheet of brick dough; fold the dough around the cup trying to create a little basket
*bake at 180 C (360 F) for 8 minutes or until golden
*remove from the oven and cool down before detaching the baskets from the cups

*cut in small pieces the eggplant and the zucchini and cook them in the oven at 200 C (400F) for 20 minutes
*mix the vegetables in a mixer with salt and the Comté diced
*pour the cream in each basket and sprinckle with the pine nuts; serve warm or hot.


Mónica said...

what a beautiful and tasty baskets. I love beautiful food, the kind you eat with your eyes and mouth too.

Lori Lynn said...

I am happy to get to know your blog. What sweet presentations. I look forward to reading and seeing more!