With Summer comes almost endless gifts from the garden. To help capture the peak of summer seasonal vegetables, this Eggplant Napoleon recipe highlights Vegetarian Beer Cuisine. Wonderful flavors and textures of eggplant, mushrooms and squash are first marinated in a Pale Ale Marinade before being grilled over open flames. Then to further the cooking with beer experience, a Tomato Brown Ale Sauce highlights the ripe and plentiful tomatoes umami and how the Brown Ale beer style enhances the melanoidin complexities, both from the malted barley used to brew this beer style and the cooking technique of caramelizing onions and roasting garlic. This recipe brings the similarities of brewing and cooking science together.
As a Napoleon, in a culinary term context, is a stacked or layered dish. This Eggplant Napoleon recipe layers grilled eggplant, portobello mushrooms, summer squash with goat cheese (or a fresh mozzarella) with a Tomato Brown Ale Sauce, with some fresh herbs. Depending on how the eggplant is cut (into rings or cut long wise to make planks) the resulting Eggplant Napoleon can be served as an entrée or served in a multi-course feast, being a smaller portion.
The Pale Ale Vegetable Marinade recipe can be used on most summer grilling vegetables. It’s flavor profile is perfect for mushrooms, squash (from zucchini to summer squash), asparagus, red onions. cauliflower, broccoli, green beans to peppers.
If you are looking for a delicious alternative to this Eggplant Napoleon recipe, try making the Tomato Brown Ale Sauce recipe by itself. It is delicious over all types of pasta, from ravioli, penne, spaghetti to fettuccine. This recipe would also be perfect for a Beer Cuisine take on a lasagna, baked manicotti to stuffed pasta shells. This sauce recipe can also be used to slowly cook meatballs, creating a wonderful canvas for an extra boost of cooking with beer love.
Serves: 4 as an entree or 8 as a smaller dish for a multi-course feast