Roasted Eggplant with Sun-dried Tomato Vinaigrette
Preparation Time: 15 minutes
Cooking Time: 25 minutes
1 large or 2 small eggplant
1 tsp. Sea salt
1 - 2 Tbsp. Olive oil
2 garlic cloves
1 shallot, peeled (or finely chop a green onion)
8 sun-dried tomatoes, preserved in oil, drained and chopped
8 black olives, pitted and halved
3 Tbsp. Balsamic vinegar
2/3 cup olive oil
2 Tbsp. Fresh basil (or 1 Tbsp. Dried)
Sea salt and fresh ground pepper to taste
Preheat oven to 400F.
Cut the eggplant in 1/2-inch slices, and sprinkle them with sea salt. Pour half the oil on a baking pan. Lay the slices on the pan, and brush them with the remaining oil. Bake in the center of the oven for 10 minutes. Using a spatula, turn the slices over, and cook for 10-15 minutes longer, until browned and soft. Transfer to a serving platter, and drizzle with the vinaigrette. Serve warm or chilled.
To make the vinaigrette: Pulse the garlic, shallots, tomatoes and olives in a food processor or blender to form a coarse paste. Pour in the vinegar and olive oil as you continue to pulse, until the mixture emulsifies. Transfer to a jar, stir in the basil, and season to taste with sea salt and pepper.
Source: Luckett, The Greengrocer's Kitchen.
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