Eggplant Ravioli with Gewürztraminer and Bacon: Jean-Georges Vongerichten dresses eggplant ravioli with a delicious combination of Gewürztraminer, olive oil, basil and bacon.
More Recipes from Jean-Georges VongerichtenLight a grill. Score the cut sides of the eggplants in a crosshatch pattern, slicing down to the skin but not through it. Brush the eggplants generously with olive oil and season them with salt. Grill the eggplants over high heat, turning once, until they are charred and soft, about 10 minutes. Transfer the eggplants to a baking sheet and let cool....
No comments:
Post a Comment