Butterflied Roasted Eggplant Salad |
|
 |
Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 8 |
|
Delicious and different. Doesn't take as much time as it looks at first glance. (I don't strain the herb oil at the end, for instance. Just spoon it on-it looks beautiful). From the L.A. Times. Ingredients:
7 -8 garlic cloves, peeled |
1 cup extra-virgin olive oil |
1 bunch fresh herb (any type desired) |
3/4 cup extra-virgin olive oil |
1 eggplant |
1 teaspoon salt |
1 tablespoon diced tomato |
1 tablespoon crumbled greek feta cheese |
1/2 teaspoon chopped thyme |
1/4 teaspoon chopped parsley |
Directions:
1. In a small saucepan, combine the garlic and oil and cook over low heat until the garlic turns a faint golden color, about 20 minutes. Remove from heat, strain and discard the garlic cloves. This makes about 1 cup garlic-infused oil, more than is needed for the remainder of the recipe. The oil will keep for up to 2 days, refrigerated.
2. Blanch the herbs in a pot of boiling water until brightly colored, about 20 seconds. Drain and dry thoroughly. Place the herbs in a blender and pulse to chop, then add the olive oil and pulse to combine. Set aside for about 2 hours to steep, then strain through a fine-mesh strainer. This makes about 3/4 cup aromatic oil, more than is needed for the remainder of the recipe. The oil will keep for 2 days, refrigerated.
3. Roast the eggplant on a grill or stovetop burner until charred on all sides and the interior is very soft, 6 to 8 minutes depending on the heat.
4. Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.
5. Drizzle over a little garlic olive oil, the salt, tomato, feta and thyme. Garnish the eggplant with parsley and a drizzle of aromatic olive oil. Serve immediately.
|
|