NICKY'S ROASTED EGGPLANT SALAD

INGREDIENTS
INGREDIENTS

  • 2 medium eggplants
  • 1 cup crème fraîche
  • 2 tbsp capers
  • ½ bunch mint, picked and each leaf torn in half
  • ½ bunch italian parsley, picked and each leaf torn in half
  • 2 tbsp red wine vinegar
  • 1 medium shallot, thinly sliced
  • Olive oil
  • Sea salt
  • Black pepper
  • 2 medium eggplants
  • 1 cup crème fraîche
  • 2 tbsp capers
  • ½ bunch mint, picked and each leaf torn in half
  • ½ bunch italian parsley, picked and each leaf torn in half
  • 2 tbsp red wine vinegar
  • 1 medium shallot, thinly sliced
  • Olive oil
  • Sea salt
  • Black pepper

    • INSTRUCTIONS
    INSTRUCTIONS

    1. Preheat oven to 450°F
    2. Remove half the skin of each eggplant with a vegetable peeler, so there are alternating strips of skin and peeled flesh
    3. Cut eggplants into ¼’s lengthways. Drizzle a heavy roasting tray with olive oil and sea salt. Add eggplant with cut side facing down. Drizzle with olive oil and more sea salt
    4. Place in preheated oven and roast for 12 minutes. Flip eggplant and place back in oven until dark golden brown, another 10 minutes. Remove from oven and allow to cool slightly
    5. On a large serving platter add 1/3 crème fraîche, top with sea salt and pepper
    6. Top with half the eggplant, half the shallot, half the capers and half of the herbs. Top with eggplant and then remaining crème fraîche. Drizzle with a little red wine vinegar and distribute remaining ingredients over the eggplant
    1. Preheat oven to 450°F
    2. Remove half the skin of each eggplant with a vegetable peeler, so there are alternating strips of skin and peeled flesh
    3. Cut eggplants into ¼’s lengthways. Drizzle a heavy roasting tray with olive oil and sea salt. Add eggplant with cut side facing down. Drizzle with olive oil and more sea salt
    4. Place in preheated oven and roast for 12 minutes. Flip eggplant and place back in oven until dark golden brown, another 10 minutes. Remove from oven and allow to cool slightly
    5. On a large serving platter add 1/3 crème fraîche, top with sea salt and pepper
    6. Top with half the eggplant, half the shallot, half the capers and half of the herbs. Top with eggplant and then remaining crème fraîche. Drizzle with a little red wine vinegar and distribute remaining ingredients over the eggplant

    Nicky is photographed wearing our Montecito Sweater in Marine.

    NACZIELT'S PIZZA

    INGREDIENTS
    INGREDIENTS

    Dough

  • 270g warm water
  • 3g fresh yeast
  • 170g 00 flour
  • 180g bread flour
  • 15g dine sea salt
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • Extra AP flour for dusting

    • Pizza Assembly

  • Garlic confit
  • 6oz cherry tomato
  • ½ tsp dried oregano
  • Flaky sea salt
  • 3oz burrata cheese
  • Olive oil
  • ½ cup fresh basil leaves
    • Dough

  • 270g warm water
  • 3g fresh yeast
  • 170g 00 flour
  • 180g bread flour
  • 15g dine sea salt
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • Extra AP flour for dusting

    • Pizza Assembly

  • Garlic confit
  • 6oz cherry tomato
  • ½ tsp dried oregano
  • Flaky sea salt
  • 3oz burrata cheese
  • Olive oil
  • ½ cup fresh basil leaves

    • INSTRUCTIONS
    INSTRUCTIONS

    Dough

    1. In a small bowl, combine the water and yeast, stirring until the yeast dissolves
    2. In the bowl of stand mixer fitted with dough hook attachment, combine the 00 flour bread and bread flour
    3. Add the dissolved yeast to the flour and mix at the medium speed until the dough comes together, about 3 minutes
    4. Let rest for 15 mins, add the salt and mix at medium speed for 7 mins, until smooth and very elastic
    5. Cover the dough for 3 hrs until it has increased its volume to 75%
    6. Divide the dough in 3 even sections (6.5oz each)

    Pizza Assembly

    1. Stretch dough until it's 10-12 inches in diameter
    2. Heat pizza oven to at least 500°F
    3. Distribute the garlic confit over the dough, spread the cherry tomatoes around, crumble oregano over the top and season with salt
    4. Slide the dough onto the pizza oven and bake for 4-5mins, using a peel, turn the pizza during the bake time
    5. Bring the pizza out and add burrata cheese and put it back to the over for 1 min, bring the pizza out finally add fresh basil and olive oil, cut it and enjoy
    Dough

    1. In a small bowl, combine the water and yeast, stirring until the yeast dissolves
    2. In the bowl of stand mixer fitted with dough hook attachment, combine the 00 flour bread and bread flour
    3. Add the dissolved yeast to the flour and mix at the medium speed until the dough comes together, about 3 minutes
    4. Let rest for 15 mins, add the salt and mix at medium speed for 7 mins, until smooth and very elastic
    5. Cover the dough for 3 hrs until it has increased its volume to 75%
    6. Divide the dough in 3 even sections (6.5oz each)

    Pizza Assembly

    1. Stretch dough until it's 10-12 inches in diameter
    2. Heat pizza oven to at least 500°F
    3. Distribute the garlic confit over the dough, spread the cherry tomatoes around, crumble oregano over the top and season with salt
    4. Slide the dough onto the pizza oven and bake for 4-5mins, using a peel, turn the pizza during the bake time
    5. Bring the pizza out and add burrata cheese and put it back to the over for 1 min, bring the pizza out finally add fresh basil and olive oil, cut it and enjoy

    Naczielt is photographed wearing our Patrick Popover Henley in White Heritage Jersey.

    BETHANY'S FRUIT & CHEESE BOARD

    INGREDIENTS
    INGREDIENTS

  • Grapes
  • Stone fruit
  • Apples
  • Pears
  • Dates
  • Cheeses
  • Grapes
  • Stone fruit
  • Apples
  • Pears
  • Dates
  • Cheeses

    • INSTRUCTIONS
    INSTRUCTIONS

    This board is incredibly flexible, built on the best finds from the farmer's market and Gjusta Grocer.

    We chose the season's best fruits, in this version celebrating stone fruit season, and pair with cheeses of your preference.
    Dough

    1. In a small bowl, combine the water and yeast, stirring until the yeast dissolves
    2. In the bowl of stand mixer fitted with dough hook attachment, combine the 00 flour bread and bread flour
    3. Add the dissolved yeast to the flour and mix at the medium speed until the dough comes together, about 3 minutes
    4. Let rest for 15 mins, add the salt and mix at medium speed for 7 mins, until smooth and very elastic
    5. Cover the dough for 3 hrs until it has increased its volume to 75%
    6. Divide the dough in 3 even sections (6.5oz each)

    Pizza Assembly

    1. Stretch dough until it's 10-12 inches in diameter
    2. Heat pizza oven to at least 500°F
    3. Distribute the garlic confit over the dough, spread the cherry tomatoes around, crumble oregano over the top and season with salt
    4. Slide the dough onto the pizza oven and bake for 4-5mins, using a peel, turn the pizza during the bake time
    5. Bring the pizza out and add burrata cheese and put it back to the over for 1 min, bring the pizza out finally add fresh basil and olive oil, cut it and enjoy

    Bethany is photographed wearing our Rory Maxi Shirtdress in Vintage Stonewashed Indigo Famous Denim.

    Thanks for joining us 'in the kitchen with' Gjusta!

    For the latest and greatest from Gjusta:

    @gjustabakery
    gjusta.com

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