A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

Eggplant And Cauliflower Tomato Provençale!

Serves The World In 14 cups

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EGGPLANT TOMATO CREAM SPREAD

  EGGPLANT TOMATO CREAM  SPREAD
Looks rustic, tastes elegant, feels luxurious!
Makes 2 cups

4 T. extra virgin olive oil

4 garlic cloves, peeled and finely chopped

1 med. eggplant (a little more than 1 lb.), unpeeled, cut into 3/8 inch cubes (no larger)

salt and black pepper to taste

4 fresh Italian (Roma) tomatoes, seeded and diced

2 t. dried basil

1/4 t. dried oregano

1 t. smoked paprika

very light sprinkling red cayenne pepper

1 t. fresh lemon juice

1/2 c. Tofutti Better Than Cream Cheese

salt and pepper

1 French baguette (long, narrow loaf French bread), thinly sliced and broiled on one side till golden, then brushed with extra virgin olive oil

additional smoked paprika


In large skillet, over low heat, heat oil. Add garlic, then cook till softened, being careful not to brown it. If you do brown it, it’s okay, as long as it isn’t burned.

Add eggplant cubes all at once. Salt and pepper, then stir to coat with oil. Raise heat to medium and keep stirring till eggplant begins to shrink a little. Cook 15 minutes, uncovered, stirring occasionally (much of eggplant will be soft at this point).

Add tomatoes, basil, oregano, smoked paprika, red cayenne pepper and lemon juice. Stir well, then cover and cook on low heat for 45 minutes, stirring occasionally. Adjust for salt as you cook. When done, eggplant and tomato will be very soft & mushy–like a spread.

If after 45 minutes there is still liquid in the skillet, raise heat back to medium or medium-high and cook, stirring often till all liquid evaporates and spread is as dry as possible.

Remove from heat and cool to room temperature. Add Tofutti Cream Cheese. Stir to completely incorporate, salt and pepper to taste, then cover and refrigerate till ready to serve.

Transfer spread to serving dish. Serve with slices of French baguette, broiled on one side, then brushed with extra virgin olive oil. Sprinkle entire presentation with a little smoked paprika.


Notes: Purchase ripe eggplant – one that gives in to pressure when squeezed. Cut into small cubes; large cubes will require longer cooking time and will not soften properly.

You only need 1 teaspoon fresh lemon juice – any more will make it too acidic. The temptation is always to use more, or to use what you squeezed.

If taking this spread on a picnic where you’ll be grilling out, toast oiled baguette slices on grill for an added charred treat.

Although you can serve this immediately upon making it, it textures thicker and creamier when refrigerated a few hours before serving. Great both ways!

EGGPLANT TOMATO CREAM 4






ROASTED RATATOUILLE ANTIPASTO

ROASTED RATATOUILLE ANTIPASTO

A really easy, flavorful antipasto that requires little effort or time!

Makes about 4 cups

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TOP SHELF STUFFED PEPPERS

TOP SHELF STUFFED PEPPERS SINGLE SERV.

TOP SHELF STUFFED PEPPERS

Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato slices and a Lemon Mint Tomato Sauce! Fit for royalty!

* This recipe can also be used for stuffed cabbage rolls

Stuffing makes about 7 cups, enough for 9 pepper shells, liberally stuffed or 16 cabbage rolls

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EGGPLANT MEATLESS MEAT LASAGNA

EGGPLANT MEATLESS MEAT LASAGNA

This is an old school lasagna – meaty and dry!

12 Servings

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EGGPLANT BREAD STUFFING

EGGPLANT BREAD STUFFING

A sage and oregano seasoned eggplant bread stuffing with sauteed celery and onion in extra virgin olive oil!

Serves 6-8

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EGGPLANT AND MUSHROOM CHILI

EGGPLANT AND MUSHROOM CHILI

Italian and Mexican flavors combine in a gourmet style fine dining chili experience!

Makes 12 cups

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OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

Savory rice combined with oven-roasted red and green peppers, eggplant and zucchini along with fresh cooked spinach. Mixed with a creamy Balsamic, fresh basil and garlic dressing!

Makes 14 cups

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EGGPLANT AND PEPPER ANTIPASTO APPETIZER

EGGPLANT AND PEPPER ANTIPASTO APPETIZER

Sweet onion and green peppers sauteed with fresh eggplant, then  simmered with garlic, basil, thyme and diced tomatoes with a dash of red wine vinegar, and a  shadow of sweet and heat. Served with hot pita bread triangles brushed with extra virgin olive oil. An impressive hot appetizer!

Makes 9 cups antipasto

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HOMEMADE CAPONATA

HOMEMADE CAPONATA

Sauteed eggplant, peppers and onion with capers, olives and fresh tomato. Seasoned with garlic, celery seed, a touch of sweet and a touch of heat. Use for bruschetta!

Makes 2 cups

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IT AIN’T CHOPPED LIVER

IT AIN’T CHOPPED LIVER

 A soy based pate that tastes like goose liver without the liver aftertaste and without the cruelty. See for yourself. Wow!

Makes 2-3/4 cups
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