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Craig & Sallys Famous Roasted Eggplant Cheesecake with Parmesan Cream Sauce
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Ingredients: | |
1 large | eggplant |
2 Tablespoons | olive oil, roasting eggplant and garlic |
12 Cloves | garlic, for eggplant mixture, crust, sauce |
1 Teaspoon | dried thyme |
1 Cup | canned tomotoes |
1/4 Teaspoon | each, salt and pepper |
48 Ounces | cream cheese, room temperature |
4 | eggs |
1/2 Cup | pinenuts |
1 Cup | homemade breadcrumbs |
2 Tablespoons | butter |
Cream Sauce: | |
1 Cup | heavy cream |
1/4 Cup | grated parmesean |
salt | |
pepper to taste | |
1/4 Cup | fresh basil leaves, cut into ribbons |
Im not sure if the restaurant is still in operation but, if you've ever had the good fortune to dine at this award winning restaurant, Craig and Sally's, in St. Thomas, USVI, chances are you probably had this appetizer.
They used to change their entire menu daily with the exception of their famous appetizer. They kept print-outs of the recipe by the front door or would even print it for you if they ran out of copies. The following is copied directly from their print-out of the recipe. It is labor intensive, but way worth it!
Instructions:
1. Oil and bake the eggplant and garlic cloves until soft, about 20 minutes at 350 degrees.
2. Using a large spoon, scoop out the pulp and puree in a food processor along with 1/4 of the eggplant skin, 10 cloves of the roasted garlic, thyme, tomotoes, salt and pepper. Empty processor and set mixture aside.
3. Pulse the cream cheese in the food processor, adding eggs one at a time, until smooth. Add the eggplant mixture and whip until blended. Note: this is a restaraunt size appetizer and you may need to divide this step in half, making 50% at a time, then combining in a large bowl.
4. For the Crust: Toast the pinenuts. Crush pinenuts, breadcrumbs, one roasted garlic clove, and softened butter in a food processor, to make a graham cracker like crust. Press into a 10" spring-form pan.
5. Add the eggplant/cream cheese mixture to the spring-form pan. Bake for one hour at 350 degrees, turning the pan around 180 degrees half way through the baking process.
6. For the Cream Sauce: Reduce the heavy cream by half. Whisk in the parmesan cheese, salt and pepper to taste. You may also add some of the pureed roasted garlic, if you like. Garnish with some ribbons of fresh basil leaves.
Tip: This recipe is best made the day before. When ready to serve, just microwave individual servings as needed. If you try to serve it fresh out of the oven, it will run all over. It needs time to set up.
Tip courtesy of Craig and Sally's!
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