Romanian Sweet and Bitter Eggplant. [Photograph: Jennifer May]
To the close of the summer time, eggplant tends to get the brunt of my vegetable exhaustion. By the time I reach for it, it will have been languishing in the crisper drawer right until a bit much too shriveled to consume in any way not roasted and pureed. So when I observed a new type of eggplant recipe in Susan Feniger’s Avenue Foodstuff, I jumped on it.
Feniger’s recipe is an interpretation of Japanese European eggplant salad manufactured daring with a stewed tomatoes, apple cider vinegar, and a generous scoop of brown sugar. The eggplant is salted and then coated in a vibrant parsley-scallion pesto right before currently being fried in copious amounts of oil. Immediately after it has been diminished to a silky, prosperous variation of its previous self, the eggplant spends a swift 10 minutes stewing with the tomatoes, sugar, and vinegar. It might not be the sexiest eggplant dish imaginable, but the remaining salad is surely a one of a kind choose on the aubergine.
Reprinted with permission from Susan Feniger’s Avenue Food by Susan Feniger. Copyright 2012. Released by Clarkston Potter. Obtainable where ever guides are sold. All rights reserved.
Study much more: Susan Feniger’s Sweet and Bitter Eggplant
- Yield: serves 4 to six
- Active time:
- Complete time: 1 1/two hrs
- two substantial eggplants (about two lbs)
- 3 tablespoons moreover one/2 teaspoon kosher salt
- 1/two cup more-virgin olive oil
- 10 cloves garlic, peeled
- two bunches scallions, white and environmentally friendly areas, approximately chopped
- one/2 bunch clean Italian parsley leaves and tiny stems, approximately chopped (1/4 cup)
- one/two teaspoon cayenne pepper
- Canola oil
- 1 (14.5-ounce) can whole peeled tomatoes, drained and about chopped
- three/4 cup cider vinegar
- one/2 cup packed darkish brown sugar
Slice off and discard each finishes of each eggplant, and slice them lengthwise into 1/four-inch-thick slices. Lay the slices out on a baking sheet, and sprinkle each sides with the three tablespoons salt. Established apart for 20 minutes so that the salt will attract out some of the h2o from the eggplant. Then pat the eggplant dry with a dish towel.
Place the olive oil, garlic, scallions, parsley, cayenne, and remaining 1/two teaspoon salt in a foodstuff processor, and puree right up until a easy paste sorts (it will resemble pesto). Unfold liberally all above the two sides of the eggplant slices.
In a big sauté pan set over medium-large warmth, warmth two tablespoons canola oil. Increase enough eggplant slices to go over the bottom of the pan, and cook dinner until eventually they are browned on equally sides and cooked by way of, 2 to three minutes per side. Transfer the eggplant to a platter or plate. Repeat this method with the remaining eggplant slices, introducing two tablespoons oil for every single batch. Reduce the cooked eggplant into one-inch-vast strips.
In a saucepan established in excess of medium heat, blend the tomatoes, vinegar, and brown sugar. Stew for 12 minutes or right until the tomatoes start off breaking down. Include the eggplant strips and stir together. Minimize the heat to low and simmer for eight to 10 minutes, till most of the liquid has been cooked off. Take out from the warmth and serve, or chill. This dish may be served warm or chilly.