Monday, April 9, 2012

Eggplant Two Ways

Thursday night at Trade: Pomegranate glazed eggplant with capers, olives and pine nuts. I didn't really pick up on the pomegranate flavor, but I loved the balance of the rich eggplant, the tomato, and the tangy yogurt drizzled on top. This small plate and one of Trade's flatbreads made for a perfect dinner. I will definitely be going back. Definitely.

Friday night in B's kitchen: Eggplant medallions with feta, mint, and tomato salad... roasted eggplant rounds, topped with a tangy, summery salad. These medallions would be awesome paired with sangria... on a rooftop... at sunset. I'll be adding them to my summer to-do list.

(Adapted from Smitten Kitchen)

2 tablespoons and 2 teaspoons olive oil
2 medium eggplants, cut into 3/4 inch slices
1/2 cup crumbled feta
2 tablespoons chopped green olives (pitted)
1/3 cup finely diced purple onion
2 cups seeded, chopped tomatoes
3 tablespoons minced fresh mint leaves
2 teaspoons red wine vinegar
Salt and pepper

Have the feta, olives, onion, tomatoes, and mint in separate bowls, ready to be combined.

Preheat the oven to 425 degrees. Grease a large baking sheet with 2 tablespoons of olive oil and lay the eggplant rounds on the sheet in a single layer. Sprinkle them with salt and pepper. Roast for 20 minutes, or until the underside of each piece is puckered/puffy and darkened. Flip the rounds and sprinkle them all with a bit more salt and pepper. Roast for another 10 minutes, or until the rounds are evenly cooked on both sides.

Meanwhile, pour the red wine vinegar over the onion and let it sit for about 10 minutes.

When the eggplant rounds are done,  let them cool until they are only slightly warm. While they are cooling, combine the feta, olives, onion, tomatoes, mint, and remaining 2 teaspoons of olive oil  and toss. Top each eggplant round with a large spoonful of the salad and serve immediately.

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