Intra-Family Inspiration: Grilled Paneer Bruschetta
Here is a dish inspired by Chloe’s eggplant halloumi pizzas that I made for my movie catering company:
The dish is a piece of grilled paneer topped with heirloom tomatoes, chinese eggplant baba ghanouj and fresh basil pesto.
I brined the paneer (cut into 1/4″ thick slices) in a kosher salt, peppercorn and thyme solution for a couple hours (the longer, the better, paneer is pretty bland on its own). The eggplants should also be rubbed with kosher salt at least 30 minutes before being placed on the grill to help reduce their bitter alkaloids.
The eggplants should be grilled until their skin is very dark and you can easily slide a knife through them (remember to poke holes in them as they grill or else they can explode. Remove any burnt skin and dice the eggplant into rounds. Mix into a light mash with olive oil, salt and pepper and a bit of diced raw garlic if you like.
Remove the paneer from the brine, pat dry with a paper towel and place diagonally on grill until there are nice marks on both sides.
The pesto is a classic basil pesto made in a food processor with olive oil, pine nuts, garlic and salt and pepper to taste.
Assemble all the food and top each ingredient with salt, pepper and olive oil.
It was a hit! Thank you Chloe for inspiring me on a delicious vegetarian dish.