2 Responses to Eggplant

  1. Lexi Beach says:

    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.

  2. Melissa Shapiro says:

    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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