Vegetarian Ingredients: 2 small Japanese eggplants or 1 large 1 Tablespoon sea salt 1 ½ cups all purpose unbleached white flour 1/3 cup polenta 1 teaspoon Garlic Gold® Italian Herb Nuggets 2 Tablespoons Dijon mustard 2 Tablespoons whole milk 2 eggs 4 large red tomatoes 6 ounces fresh mozzarella ½ cup fresh basil strips ¼ cup Garlic Gold® Oil Additional: Garlic Gold® Sea Salt Nuggets for garnish, if desired Prefe
Recipe courtesy of Coco Harris of operagirlcooks.com An eggplant called out to me at the grocery store today. Shiny and heavy for its size, it was destined for glory in my kitchen. What would become of it, I wasn’t quite sure, but I knew it’d be good! I’d already satisfied rule #1 of healthy cooking — quality, fresh ingredients always yield the best results. Once I got my prize home and onto the cutting board,
My father and I are classic, authentic Italians, especially when it comes to food. Together we created in our home kitchen, a toasted garlic and olive oil condiment which can be spooned on to any dish to recreate the taste of Italy in every bite.