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Categories:
poussins salt freshly ground black pepper balsamic vinegar garlic onion rosemary olive oil olive oil salt olive oil tomato drizzle olive oil bread crumbs fresh basil
Viewed: 29 - Published at: 9 years agoIngredients
- 4 whole poussins, dressed, rinsed under cool water and patted dry
- Salt
- Freshly ground black pepper
- 2 cups balsamic vinegar
- 2 heads garlic, cut in half
- 1 onion, quartered
- 2 sprigs fresh rosemary
- 1 teaspoon plus 1/2 to 3/4 cup olive oil
- 1 teaspoon olive oil, plus 2 tablespoons for bread crumbs
- 1 small eggplant cut into 1/4-inch slices
- Salt and pepper
- 1/2 cup olive oil, for sauteing eggplant
- 1 large vine-ripened tomato, cut into 1/4-inch slices
- Drizzle olive oil
- 3/4 cup fine dried bread crumbs
- 1 tablespoon fresh basil leaves, chiffonade
Method
- Season the poussins with salt and pepper.
- Place in a large zip-lock bag.
- Add the vinegar, garlic, onions, and rosemary.
- Seal completely and place in the refrigerator.
- Marinate for at least 2 hours, turning occasionally.
- Preheat the oven to 375 degrees F. Remove poussins from the bag and place on an oval clay baking dish, with a lid.
- Lay the onions and garlic around the poussin.
- Add 1/4 cup of water and place in the oven.
- Bake for 30 minutes.
- Remove the lid and continue to bake for 30 minutes.
- Remove from the oven and let sit for 5 minutes before serving.
- For the Eggplant and Tomato Gratin: Preheat the oven to 400 degrees F. Grease an 8 or 9-inch porcelain round or oval 2-inch dish with 1 teaspoon of the oil.
- Season both sides of the eggplant with salt and pepper.
- In a large saute pan, over medium heat, add 1/2 cup of the oil.
- When the oil is hot, pan-fry the eggplant until golden on both sides, about 2 to 3 minutes on each side.
- **Add more oil if needed.
- Remove from the heat and transfer to the prepared pan.
- Arrange the slices in 1 layer over the bottom of the dish.
- Season both sides of the tomatoes with salt and pepper.
- Arrange the tomatoes in 1 layer over the eggplant.
- Drizzle the tomatoes with olive oil.
- In a small mixing bowl, combine the bread crumbs and 2 tablespoons olive oil.
- Season with salt and pepper.
- Mix well.
- Sprinkle the mixture evenly over the tomatoes.
- Place on the top rack in the oven and cook for 15 minutes.
- Remove from the oven and let sit for 2 minutes before slicing.
- To serve, place each poussin on a serving plate.
- Serve with a wedge of the Tomato and Eggplant Gratin.
- Garnish with basil.
