Written By Guest Writer Appetizer / Recipes / Vegetarian / Vegan Aug 26, 2011 Smoked Eggplant & Heirloom Tomato Tartlets SHARE VIA: Facebook Twitter PinterestCovert Organic Farm’s Tomato Iron Chef 2011 –Executive Chef Chris Remington’s “Smoked Eggplant & Heirloom Tomato Tartlet with Tomatillo and Crispy Bacon Salsa.”Ingredients:1 large tartlet shell or 4 small tartlet shells1 Whole Eggplant with skin on1 Onion-skin removed and cut into slices5 garlic cloves peeled3-5 Heirloom Tomatoes- sliced3 Tomatillos-diced2 slices cooked crispy bacon, crumbledExtra Virgin Olive OilBanyuls VinegarHazlenut OilWood chipsTin Foil Smoke eggplant, onion and garlic until grilled and eggplant is soft. (For a homemade smoker on a gas BBQ, use a 3-foot sheet of aluminum foil to create a pouch and fill with wet hardwoo smoking chips and place under grill of BBQ on medium-high heat. When woodchips begin to smoke, place eggplant, onion and garlic on top of grill grate.)Remove sliced onions and garlic from BBQ and place into a blender. Remove eggplant, cut in half and scoop insides into the blender. Puree until smooth.Make Green Tomatillo and Crispy Bacon Salsa by mixing diced tomatillos, bacon and a little olive oil. Salt and pepper to taste.Fill inside of tartlet(s) with smoked eggplant, onion and garlic puree. Top with sliced heirloom tomatoes, followed by the Tomatillo and Crispy Bacon Salsa. Drizzle with Banyuls Vinegar and Hazlenut Oil. Enjoy.ChefsPastryRecipestomatoes SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Appetizer / Recipes November 6, 2015 Top Notch Crab Cakes: It’s all about the Crab When it comes to eating seafood, crab is one of the finest in selection. The flesh is buttery, sweet and meaty. From the Pacific Northwest to the ... Read More Appetizer / Recipes / Side dish October 14, 2015 Homemade Gravlax: An Alternative To Smoked Salmon Smoked salmon has always been a big part of my culinary life. It’s not that I grew up anywhere near the ocean, but the stuff was always plentiful ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More Comments are closed.