{"id":680,"date":"2010-11-24T14:12:37","date_gmt":"2010-11-24T19:12:37","guid":{"rendered":"http:\/\/blissfulbasil.wordpress.com\/?p=680"},"modified":"2014-08-04T16:32:07","modified_gmt":"2014-08-04T21:32:07","slug":"chile-and-rosemary-mozzarella-eggplant-parcels-with-smokey-mash","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/chile-and-rosemary-mozzarella-eggplant-parcels-with-smokey-mash\/","title":{"rendered":"Chile and Rosemary Mozzarella-Eggplant Parcels with Smokey Mash"},"content":{"rendered":"

\"\"<\/a><\/p>\n

In preparation for my mom's 55th birthday bash on December 4th, I've been sifting through recipes from Maria Elia's cookbook, The Modern VEGETARIAN<\/a>, gathering ingredients, and experimenting in the kitchen.\u00a0 While the birthday bash is not exclusively a vegetarian event, my step dad asked me to prepare a vegetarian main to offset the heartiness of the omnivorous dish he will be preparing and provide party goers with the option to choose.\u00a0 My step dad, whom I refer to as \"pops,\" and my mom are the two people to which I owe all of my thankfulness<\/em>.\u00a0 These two double-handedly taught me how<\/em> to cook, demonstrated time-and-time again that cooking only yields delicious results if it is done with love<\/em>, and explained that the purpose of cooking is not simply to eat, but to experience. <\/em>Oh yes, and they also fed me like a princess for years and years.... and years.\u00a0 So thank you<\/em>, mom<\/a> and pops<\/a>, for all that you have done and continue to do; you are both amazing.\u00a0 Okay, now back to the food.<\/p>\n

\"\"<\/a><\/p>\n

During my first time flipping through the pages of The Modern Vegetarian, the recipe for Chile and Rosemary Mozzarella-Eggplant Parcels with Smokey Mash<\/em> immediately stood out to me; rosemary, mozzarella, eggplant, and mashed potatoes with a kick of sassy spice?\u00a0 You're a mind-reader, new cook book.\u00a0 Many other recipes stood out, as well, but I decided this would be the first I would test as a possibility for the birthday party.\u00a0 The ingredients are simple and the dish is very straightforward to make; however, it is a bit more time-consuming than many of the recipes I have posted, so you may want to reserve this one for a special event.\u00a0 I made a few modifications to the original recipe and the result was fantastic.\u00a0 This dish has an amazing presentation and a rich flavor palate that will satisfy meat-lover and vegetarian alike.\u00a0 My favorite part was the smokey mash, which is a delectable combination of charred eggplant pure\u00e9, mashed potatoes, butter, and cream.\u00a0 The parcels are equally delicious, as they are coated with a garlic, rosemary, and red chile marinade and ooze warm mozzarella.\u00a0 This dish screams winter-wonderful and is definitely a keeper.\u00a0 I'm so excited to make this dish for my mom's party and even hoping to sway some of the \"non-believers\" into wholeheartedly believing that vegetarian food can be equally as satisfying as meat.\u00a0 This main paired fantastically with Quintay Pinot Noir from Chile, which can be purchased from your local Wine Discount Center<\/a>.<\/p>\n

Chile and Rosemary Mozzarella-Eggplant Parcels with Smokey Mash<\/strong> (Serves 4)<\/p>\n

Modified from The Modern Vegetarian by Maria Elia<\/em><\/p>\n

For the Eggplant and Mozzarella Parcels<\/em><\/p>\n

2 large eggplants<\/p>\n

6 tablespoons olive oil<\/p>\n

sea salt and fresh black pepper<\/p>\n

2 large garlic cloves, crushed with 1 teaspoon salt<\/p>\n

3 sprigs fresh rosemary<\/p>\n

2 red chiles, seeded and finely chopped<\/p>\n

1 lb buffalo mozzarella<\/p>\n

To make the parcels, slice the eggplant lengthwise into \u00bc-inch slices (8 slices in all), lightly brush each side with olive oil (about 2 tablespoon total) and season with salt and pepper.\u00a0 Heat a griddle pan or skillet over medium heat and cook the eggplant slices in batches until they are golden and tender (about 2 minutes on each side).\u00a0 Transfer to a shallow dish.<\/p>\n

Strip the leaves from the rosemary by running your fingers down the stem and chop very<\/em> finely.\u00a0 Combine the chopped rosemary, crushed garlic, and red chile in a mortar and pestle and crush (if you don't have a mortar and pestle, lay the ingredients on a cutting board and smear together with the back side of a knife).\u00a0 Add the remaining 4 tablespoon olive oil and mix well.<\/p>\n

Pour the marinade over the cooked eggplant strips and spread evenly.\u00a0 Let marinate for at least<\/em> 30 minutes in the refrigerator.\u00a0 Remove the eggplants from the marinade and lay them flat on a work surface (reserve the marinade for serving).<\/p>\n

Preheat broiler to high.\u00a0 Tear the mozzarella into 8 pieces and place one on the end of each eggplant slice.\u00a0 Roll-up to enclose (if you have rosemary sprigs leftover, you can secure the parcels with a sprig).\u00a0 Place the parcels on a baking sheet and broil until the cheese begins to melt (2-4 minutes).\u00a0 Pay close attention as the broiler can burn things quite quickly!<\/p>\n

For the Smokey Eggplant Mash<\/em><\/p>\n

2 medium eggplants<\/p>\n

2 lbs russet potatoes<\/p>\n

6 tablespoons butter, diced<\/p>\n

\u00bd cup heavy cream or milk<\/p>\n

sea salt and fresh black pepper<\/p>\n

\"\"<\/a><\/p>\n

To make the mash, prick the eggplants all over with a fork and char on a griddle pan or in a skillet over high heat, turning frequently (this is easier than it sounds, promise!), until blackened.\u00a0 Place the eggplants in a colander and let cool.\u00a0 Cut in half lengthwise and, using a spoon, scoop out and finely chop the flesh.\u00a0 Place in a bowl and set aside.<\/p>\n

Peel the potatoes and cut into 1-inch pieces.\u00a0 Place the potatoes in a large pan, cover with water, add a pinch of sea salt, place over high heat, bring to a boil and cook until tender (if an inserted fork easily breaks a potato piece apart, you are good to go).\u00a0 Remove from heat and thoroughly drain the water from the potatoes; return to large pot.\u00a0 Add the butter and mash the potatoes (with a potato masher or hand-mixer) until lump-free.\u00a0 Pour in the cream and beat with a wooden spoon until soft and fluffy.\u00a0 Fold in the eggplant pulp, season with sea salt and fresh pepper.<\/p>\n

Serve the eggplant parcels over the smokey mash (you can also add arugula leaves, as pictured) and drizzle with the reserved marinade.\u00a0 Savor and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

In preparation for my mom's 55th birthday bash on December 4th, I've been sifting through recipes from Maria Elia's cookbook, The Modern VEGETARIAN, gathering ingredients, and experimenting in the kitchen.\u00a0 While the birthday bash is not exclusively a vegetarian event, my step dad asked me to prepare a vegetarian main to offset the heartiness of...<\/p>\n

Read More<\/a><\/p>","protected":false},"author":1,"featured_media":3909,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[1037,13,1032,16],"yoast_head":"\nChile and Rosemary Mozzarella-Eggplant Parcels with Smokey Mash - Blissful Basil<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.blissfulbasil.com\/chile-and-rosemary-mozzarella-eggplant-parcels-with-smokey-mash\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chile and Rosemary Mozzarella-Eggplant Parcels with Smokey Mash\" \/>\n<meta property=\"og:description\" content=\"In preparation for my mom's 55th birthday bash on December 4th, I've been sifting through recipes from Maria Elia's cookbook, The Modern VEGETARIAN, gathering ingredients, and experimenting in the kitchen.\u00a0 While the birthday bash is not exclusively a vegetarian event, my step dad asked me to prepare a vegetarian main to offset the heartiness of...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.blissfulbasil.com\/chile-and-rosemary-mozzarella-eggplant-parcels-with-smokey-mash\/\" \/>\n<meta property=\"og:site_name\" content=\"Blissful Basil\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/facebook.com\/blissfulbasil\" \/>\n<meta property=\"article:published_time\" content=\"2010-11-24T19:12:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-08-04T21:32:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.blissfulbasil.com\/wp-content\/uploads\/2010\/11\/img00095-20101121-18191.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"300\" \/>\n\t<meta property=\"og:image:height\" content=\"225\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ashley\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@blissfulbasil\" \/>\n<meta name=\"twitter:site\" content=\"@blissfulbasil\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ashley\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.blissfulbasil.com\/chile-and-rosemary-mozzarella-eggplant-parcels-with-smokey-mash\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.blissfulbasil.com\/chile-and-rosemary-mozzarella-eggplant-parcels-with-smokey-mash\/\"},\"author\":{\"name\":\"Ashley\",\"@id\":\"https:\/\/www.blissfulbasil.com\/#\/schema\/person\/e6ee9611888ad615de46bda5c02426cc\"},\"headline\":\"Chile and Rosemary Mozzarella-Eggplant Parcels with Smokey Mash\",\"datePublished\":\"2010-11-24T19:12:37+00:00\",\"dateModified\":\"2014-08-04T21:32:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.blissfulbasil.com\/chile-and-rosemary-mozzarella-eggplant-parcels-with-smokey-mash\/\"},\"wordCount\":937,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\/\/www.blissfulbasil.com\/#organization\"},\"keywords\":[\"Cheese\",\"Foodie\",\"Happiness\",\"Life\",\"Party\",\"Vegetarian\",\"Wine\"],\"articleSection\":[\"Gluten-Free\",\"Life\",\"Main Courses\",\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.blissfulbasil.com\/chile-and-rosemary-mozzarella-eggplant-parcels-with-smokey-mash\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.blissfulbasil.com\/chile-and-rosemary-mozzarella-eggplant-parcels-with-smokey-mash\/\",\"url\":\"https:\/\/www.blissfulbasil.com\/chile-and-rosemary-mozzarella-eggplant-parcels-with-smokey-mash\/\",\"name\":\"Chile and Rosemary Mozzarella-Eggplant Parcels with Smokey Mash - 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