I find entertaining at home, or going to a friend’s for the evening, is always about appetizers and wine.  This has resulted in my having created an enormity of appetizer recipes, which I will continue to share.  Kitchen Wisdom Gluten Free Eggplant Palle are moist, flavorful and quite delicious.  The center holds a soft and cheesy surprise for the palate. They can be made ahead of time and simply warmed up in a 375 degree oven for 5 or so minutes, until bubbly at the bottom.  The eggplant is quite easy to prepare, just slice it in half, coat with a touch of olive oil and roast it in the oven for a half hour.  I did not use the skin, but you can if you choose.  An alternate method to roasting would be to steam the eggplant; they become super moist with delicate but distinct flavor when steamed.  I hope you and your guests enjoy Eggplant Palle!

Makes approximately 18 appetizers

4 ounces Fontina, Provolone, Scamorza or Mozzarella

1 pound Eggplant

2 tablespoons Hard Italian Grating Cheese (Locatelli, parmesan, etc.)

1 ½ cups gluten free Breadcrumb (click here for Breadcrumb idea)

¼ cup + 2 tablespoons Extra Virgin Olive Oil

1 whole Egg

Salt & Pepper to taste

Prep:  Pre-heat the oven to 400 degrees.  Place paper towel on a large plate and set it aside.  Cut cheese into ½ inch cubes and set aside.  Place ½ cup breadcrumb in a shallow bowl for dredging and set aside.  Wash this skin, cut off the top and bottom ends; and slice the eggplant lengthwise in half.  Lightly oil the cookie sheet in the center and place the eggplant flesh down. Bake Eggplant in center of oven for 30 minutes.  Remove from oven and cool.

Combine the Eggplant Mash: You can use a fork and a bowl, but I prefer my food processor for this task.

Scoop the eggplant flesh away from the skin and place in the food processor bowl.  Whirl and pulse a few times to break up flesh.  Add the egg, and pulse to combine.  Add ½ cup breadcrumb, the grated cheese, salt & pepper, pulse and whirl a few moments for mixture to thoroughly combine.

Shape the Palle:  use a teaspoon to scoop up a bit of mixture and place in one hand,

place a small cheese cube in the center

and then scoop a bit more of the mixture on.

Place palle on top of breadcrumbs, and then use a spoon to gather breadcrumb to cover top and side of Palle in bowl.

Use a fork to gently lift.

Cooking the Palle:  Use a large frying pan, coat with 2 tablespoons of olive oil on medium heat (do not allow olive oil to smoke), and re-coat with each new batch.  I don’t believe in using alot of oil, I prefer to coat the pan with a thin layer of olive oil and watch the heat closely.  I toggle the flame between medium high and medium low.  This allows for a finished product which has its moisture sealed in and contains a crunchy exterior.  Also, frying in this manner provides for a finished product which is not greasy.

Place each Eggplant Palle in the pan,dont overcrowd, allowing space provides for imporved oxygen circulation, which helps the appetizers brown and cook quicker.

Cook for 4-5 minutes, use a spatula to flip and cook for an additional 3 minutes.  Remove to paper towel lined plate.

Serve immediately or room temperature.  Re-heat on a cookie sheet in a 375 degree oven for approximately 5 minutes, or until small bubbles form at the bottom of each piece.

Eggplant Palle – Forget What You Know About Wheat(c) 2016, by Liz Conforti

Some other Kitchen Wisdom Gluten Free Appetizers:

Sausage Bocconcini  

Mortadella & Jalepeno “Poppers” Gluten Free

Scamorza Nibbles

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