2 eggplant, diced 1 inch
2 cloves garlic, peeled and minced
28 ounce can peeled tomatoes, roughly chopped
1 1/2 ounces, semisweet chocolate, chopped small
1/3 cup balsamic vinegar
5 stalks celery, diced
1/4 cup raisins, plumped in boiling water
1/4 cup toasted pinenuts
1/4 cup capers
1 tablespoon cocoa nibs
1 bunch flat leaf parsley, chopped
kosher salt and freshly ground black pepper
In a large saute pan on medium high heat, saute the eggplant in single layer batches until golden and soft, about 7 minutes. Set aside. In the same pan, open up the garlic in a little oil until fragrant, about a minute. Add the tomatoes and chocolate and stir until chocolate is melted. In a mixing bowl, combine eggplant, garlic, tomatoes, balsamic, celery, raisins, pinenuts, capers, cocoa nibs, and parsley. Season to taste with salt and pepper.
we are having so much fun with the many incarnations of this dessert! you can make the strawberry gelato or get our ginger or banana gelato and top it with fresh strawberries! at ZAZU we are fortunate enough to have our own strawberry patch for picking!
for the ROSE & STRAWBERRY sorbetto:
1 pint strawberries
1 cup sugar
1 cup your favorite rose
2 cups water
combine all the ingredients in a sauce pan on medium high heat and simmer 15 minutes. Strain, cool, and freeze according to your machine¹s instructions.
for the shortcake:
4 1/2 cups AP
1/2 cup cornmeal
3/4 cup sugar
2 1/2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1/2 pound unsalted butter
2 tablespoons cold shortening
2 cups buttermilk
1 teaspoon vanilla extract
egg whites and granulated sugar to brush on top vanilla gelato
1 pint strawberries, rinsed and sliced
preheat the oven to 425. In a food processor, combine the flour, cornmeal, sugar, baking powder and salt. Pulse in the butter & shortening to coarse crumbs. In a small bowl combine the buttermilk and vanilla. Hand mix the flour mixture and the buttermilk mixture until just combined. Roll out to one inch thick. Cut into 3 inch circles. Whip a few egg white to soft peaks and brush each shortcake and sprinkle with sugar. Bake on top rack until golden, about 20 minutes. To serve, split each shortcake horizontally (like an english muffin). Top each bottom with a scoop of strawberry sorbetto and a scoop of vanilla gelato. Top with strawberries and place the top of the shortcake on top.