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Saturday, April 10, 2010

Tomato, Eggplant, Basil and Mozarella Panzanella + Plum Crisp

I thought that it would be appropriate to eat panzanella and a plum crisp in honor of the beginning of spring/summer! For the panzanella, I let a loaf of sour dough bread get a little stale for the past few days and then cut it into cubes and toasted it in the oven with a mixture of olive oil, butter, garlic, chili flake, salt and pepper. I cubed up the eggplant and let that drain a little bit in a colander with some salt. After about 30-40 minutes of draining, I roasted the eggplant at about 400 degrees. I chopped up a few tomatoes and added those in with the bread. When the eggplant was done roasting, I threw that in with the bread and tomatoes, along with some chopped up mozarella and some torn up basil. I drizzled in a little olive oil and balsamic vinegar and tossed everything together. Unfortunately, I forgot to take a picture when it was actually ready to eat (must have been very hungry) and only have the one from right after I put in the eggplant.

For the plum crisp, I simply mixed up half a stick of butter with about 1/2 cup each of oats, flour and brown sugar, and a bit of salt and cinnamon until it became crumbly. I sliced up the plums and mixed them with some maple syrup, lemon zest and about a tablespoon of lemon juice. I baked the crisp at 375 until the top was golden (about 40 minutes). This plum crisp was a perfect balance of sweet and sour!









2 comments:

Claire Hungerford said...

I just splurged on a bag of plums, and your plum crisp looks like exactly the kinda thing I need slash actually have time to throw together. Question: did you bake the plums with crisp, or prepare them separately?

Grace said...

hey! bake the whole thing together - that is, mix the raw plums with lemon zest, juice and sugar/maple syrup (depends on how sweet the plums are) and then put the plums in a baking dish and top them with the raw crumble before baking.