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EGGPLANT CRISPS ON SKORDALIA
6 plum tomatoes, cored, halved lengthwise, seeded
1/4 cup extra-virgin olive oil
1 garlic clove, chopped
1 teaspoon chopped fresh thyme
1 head of garlic
1 tablespoon extra-virgin olive oil
1 pound russet potatoes, peeled, cut into 3/4-inch cubes
4 tbsp light virgin olive oil + more if needed
1/4 cup (1/2 stick) butter
1 cup sliced almonds, toasted, cooled, finely ground
1 tablespoon fresh lemon juice
1 garlic clove, minced
18 1/4-inch-thick round eggplant slices (cut from a whole one)
4 cups whole milk
6 large egg whites
2 cups dry breadcrumbs (seasoned are nice)
4 cups oil (for frying)
3/4 cup thinly sliced fresh basil
1 cup oil-cured olives
Preheat oven to 300°F. Line edged baking sheet with parchment paper. Mix tomatoes, oil, chopped garlic, and thyme and toss together, then place tomatoes (cut side down) on the baking sheet, drizzle juices over them and bake 45 minutes (until dryish but tender), turn and roast other side for another 45 minutes, cool a little and peel off the skin, then place in refrigerator.
For skordalia:
Preheat oven to 350°F. Trim and roast head of garlic tossed in olive oil until tender (45-60 minutes), cool and squeeze out cloves. Cook potatoes until tender enough to mash then drain. Bring cream and butter to simmer in microwave or a small pan, then toss onto potatoes, add roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes. Season with salt and pepper.
For eggplant:
Soak eggplant slices in milk in large bowl 1 hour, drain and pat dry and sprinkle lightly with salt. Whisk egg whites until frothy, dredge eggplant in egg whites, then breadcrumbs, coating completely and set aside. Heat vegetable oil in heavy large skillet over medium-high heat to 350°F. Working in batches, fry eggplant pieces until golden, (about 2 minutes per side), then transfer to paper towels to drain.
Place 1 tablespoon skordalia in center of each of 6 plates. Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice. Garnish with olives and serve. Makes 6 first-course servings.
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