Turista Chef - Carmen Garcia

Baked Eggplant and Asparagus

Level: Easy
Serves: One

1 sm eggplant, sliced and pre-soaked overnight
1 med shallot, sliced
1 sm bunch asparagus, sliced crosswise
2 sm garlic clove, minced
1 tsp sea salt or soy sauce
1 tblsp dried oregano
1 tsp dry rosemary or a few fresh rosemary needles
1 fresh rosemary sprig, garnish
1 dash cracked pepper and sea salt or salt substitute
1 tsp Pompeiian canola/olive oil
1/3 cup tomato paste
1 cup white cooking wine
1 cup water

Cut eggplant into 1/2 inch thick slices and soak it in sea salt water for a few hours, if not overnight, in your refrigerator. Pre-heat oven to 400 degrees. Place eggplant on a deep baking dish. Add oregano, wine and seasoning for 10 minutes. Cover with aluminum foil or lid. Turn eggplant over for another 10 minutes adding same seasoning on other side. Set aside. Allow to cool. In a non-stick frying pan lightly oil pan and brown shallot and garlic over medium heat until golden. Drizzle a small pour of white cooking wine for steam and flavor. Toss in asparagus. Season with salt and pepper (optional). Cover and stir occasionally. Lower heat and allow asparagus to steam until tender making sure it remains vibrant green. In a separate sauce pan mix tomato paste, water, wine, garlic, oregano, rosemary, sea salt/pepper to taste and stir frequently on low heat until warm.

In Gusto!

Turista Chef
--Carmen Garcia

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