Roasted Eggplant Salad
adapted from Annie Somerville’s Everyday Greens
serves 3-4 as a side dish
1 lb Japanese eggplant, cut into 1/2″-thick slices on the diagonal
2 Tbsp olive oil
1 clove garlic, minced
salt & pepper
1 small shallot, diced
1/2 Tbsp red wine vinegar (plus more if desired)
1 Tbsp capers, drained and rinsed
1 Tbsp pine nuts, toasted
2 Tbsp basil leaves, julienned
1 1/2 Tbsp balsamic vinegar
Preheat the oven to 375F. Toss the eggplant rounds with the olive oil, garlic, and a little salt & pepper. Spread them out on a cookie sheet and bake for 20 minutes.
Meanwhile, blanch the diced onion in boiling water for 20 seconds, then drain and mix with 1/2 Tbsp red wine vinegar. Mix in the capers, pine nuts, and chopped basil.
When the eggplant has cooled a bit, cut each round into 1/4″ strips and toss into the bowl with the onions et al. Add the balsamic and stir it up. Let marinate 1/2 hour or more. Add more salt, pepper, or red wine vinegar to taste.
Roasted Eggplant Spread
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
Taste for salt and pepper.
Serve with toasted pita triangles or crackers.
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