Chocolate Ganache Tart with Sea Salt topped with Whipped Cream and Raspberries
We picked up a pair of lovely graffiti eggplants from Kent Natural Foods the other day and cut them lengthwise about 1/4" thick slices. They were hickory-smoked for 15 minutes, then brushed with an olive oil, tamari, tomato paste, pepper and agave mixture and grilled. The sandwich was layered with Daiya Mozzarella, the grilled eggplant and tomato sauce and then fried in a cast-iron grill pan with another (heated) cast-iron pan used on top as the weight.
For dessert, Liz made another delicious Chocolate Ganache Tart with a cacao nib crust, this time with raspberries on top.