Blood Money, a Blood Orange IPA from Conshohocken Brewing Company. This beer comes in at 6.70% abv and has a refreshing aroma of orange. The taste is bright, a wave of pine and citrus hit your taste buds with a touch of caramel-y malt. I am a huge fan of this beer and it doesn’t hurt to have one of their brewpubs in my hometown.
Ingredients:
Pesto:
• 2 cups fresh basil leaves
• 1/4 cup olive oil
• 2 garlic cloves
• 2 tbsp Pine nuts
• 1 teaspoon coarse kosher salt
Combine all ingredients in a blender. Blend until paste forms. Stop often to push down pesto.
Parm:
• 2 medium sized eggplant
• 1 can San Marzano tomatoes
• 2 cloves of garlic
• 2 small shallots
• Soy or nut cheese
• Italian sandwich rolls
• Salt and pepper for taste
Directions:
• Clean and wash produce.
• Finely chop onions and garlic.
• Turn burner to medium.
• In a medium pot add 2 tbsp of olive oil and chopped shallots. Cook for five minutes, then add the garlic.
• After the shallots and garlic are slightly browned, Add the san marzano tomatoes.
• Using a potato masher, mash the san marzano tomatoes. Lower heat to a simmer, stir occasionally until eggplant is ready.
• Preheat the oven to 400.
• Using a mandoline (or knife), cut ½ – ¾ ” thick slices of eggplant. In a large mixing bowl, add slices and olive oil then toss (you may have to do this in batches depending on the size of your mixing bowl). Then transfer the eggplant to a sprayed baking sheet and lightly sprinkle salt on slices..
• Roast the eggplant for 15 minutes. Flip and roast until golden-brown, about 10-15 minutes more.
• In the last four minutes of cook time, place soy cheese over the sliced rolls and allow the cheese to melt.
• On one side of the roll, place slices of eggplant on top of the cheese. Then spread pesto across the eggplant layer. Add another layer of eggplant then a layer of sauce and one more layer of eggplant. Finish your sandwich and enjoy!
