Summer Squash With Pine Flower Vinaigrette and Charred Eggplant & Tomato Puree

August 19, 2021

Summer Squash With Pine Flower Vinaigrette and Charred Eggplant & Tomato Puree

Pine Flower Vinaigrette
1 tbsp honey
2 tbsp olive oil
salt
  1. Mix the vinegar, salt, and honey until dissolved.
  2. Whisk in the olive oil until loosely emulsified. 
Squash
1 zucchini
1 yellow squash
1 zephyr or crooked neck squash
2-3 tbsp pine flower vinaigrette (see above)
salt
prepared ice bath
  1. Bring a pot of salted water to boil.
  2. Cut the squash into long thin strips on a mandolin roughly 1/16 inch thick.
  3. Blanch the squash strips briefly and in small batches, 20-30seconds.
  4. Quickly place into the ice bath to stop the cooking.
  5. Remove squash from ice bath, pat dry, and reserve.
Charred Eggplant Puree
2 large Italian eggplants
2 leeks
1 Vidalia onion
1 large tomato, peeled
1 jalapeno
1 green bell pepper
2 cloves of garlic
1 tbsp tomato paste
4 tbsp butter
1 cup vegetable stock.
salt
  1. Pre-heat oven to 400°F.
  2. Remove the skin from the eggplant with a peeler.
  3. Bake the eggplant skins until cooked through.
  4. Set the oven to broil and char the skin until blackened but not burnt through; should come out crispy. Set aside.
  5. In a heavy bottomed pan, sweat out the leeks, onion, jalapeño, bell pepper, and garlic. Remove and set aside.
  6. Take the flesh of the eggplant, add salt, cut into large chunks, and sear thoroughly on all sides.
  7. Deglaze with the vegetable stock, and reincorporate the cooked vegetables, tomato paste, and peeled tomatoes.
  8. Cook thoroughly until everything is falling apart. 
  9. Add the cooked vegetables, vinegar, and charred eggplant skin together in blender and blend into a smooth puree.
  10. Incorporate the butter and season with salt.
  11. Pass the puree through a fine mesh sieve.
Plating
young rosemary leaves
oregano leaves
sage leaves and flowers
lemon verbena (lemon basil will also work here)
thyme leaves
celery curls
jalapeño, sliced
cherry tomatoes
  1. Lay the strips of zucchini and squash on top of one another with the edges lined up and cut long strips above the seeds.
  2. Separate and brush strips with the vinaigrette.
  3. Alternating between zucchini and squash, layer on top of one another and roll into a pinwheel shape. 
  4. Place the pinwheel onto a plate and spread a line of the puree.
  5. Garnish with the herbs, tomatoes, celery curls, and jalapeño. 

 

Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade

 





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