Eggplant, Prosciutto and Mozzarella “Sandwiches”; Kashi pilaf – 11 January 2012

When I bought the “fresh” mozzarella for the panini on the 9th, I knew there would be too much of it, so I decided to make this dish also, which had worked well with the odd, brineless freshmozz previously. And it did again.

The recipe is from Weber’s Real Grilling. I’ve described the process before so won’t go into it again, but you end up with two grilled eggplant slices on the outside, surrounding grilled red pepper puree (widely usable), prosciutto, sliced cheese, and basil leaves. I had a lot of basil leaves that had fallen off their branches and would not survive well, so I just put them all in, and it was just fine good. Anyway, the last bit is returning the completed sandwiches to the grill on direct medium heat till the bottom eggplant side cooks, and the cheese melts. And it’s great.

Kashi pilaf before cooking

What I am LOL about at the moment is that I served Kashi pilaf with this tonight, and also for the dinner half a year ago that is linked above. The pilaf is not really a pilaf, but consists of 7 different grains which you just boil like rice, albeit for 25 minutes. We were wondering how all the grains get done at the same time, and it occurred to me last time that perhaps they pre-cook some of them. That would explain why it’s so expensive. The taste and texture are excellent.

We had the leftover Epicuro wines, and I still liked the Salice Salentino better than the Aglianico this time, but both were really good.

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