Eggplant is a tricky ingredient. Anyone can cook it, but not everyone can coax it toward luxuriousness. It rewards the patient cook, the one who would not dare serve it with even a tinge of spongy nakedness. Eggplant deserves constant, controlled heat, and will yield at just the perfect moment.

Keith Schroeder
Recipe by Oxmoor House October 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 8 (serving size: 1/2 cup eggplant mixture and 2 bread halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your broiler.

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  • Toss the eggplant with the salt. Place in a colander over a bowl to catch any liquid run-off. Tumble occasionally. Let the eggplant sit for 10 minutes or so before using.

  • Heat a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add the olive oil and swirl.

  • When the oil wrinkles into a semi-psychedelic haze, just before it reaches the smoke point, add the eggplant in a single layer. Let cook for 2 minutes before attempting to stir.

  • Now grab a wooden spoon. Sauté the eggplant for about 5 minutes or until well browned and tender, stirring occasionally. Add the yellow onion and the garlic. Stir.

  • Lower the heat to medium-low. Add the sugar, sherry vinegar, and thyme. Fold to integrate, and cook over low heat for 10 minutes, until the mixture softens and becomes unified.

  • Turn off the heat. Let the eggplant mixture rest for a few minutes--right there in the pan.

  • Place the bread slices on a baking sheet and broil until slightly charred on both sides, 1 minute per side. Remove the bread. Put the walnuts on the baking sheet in a single layer.

  • Broil the walnuts until the first sign of char appears on a single nut piece. Remove from the oven and fold into the eggplant mixture. Add the parsley to the eggplant mixture.

  • To serve, spoon a generous amount of eggplant mixture on the bread slices. Sprinkle evenly with the pecorino Romano.

Source

Cooking Light Mad Delicious

Nutrition Facts

150 calories; fat 10.4g; saturated fat 1g; mono fat 3.8g; poly fat 3.4g; protein 5g; carbohydrates 15g; fiber 4g; cholesterol 0mg; iron 1mg; sodium 197mg; calcium 38mg.
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