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Eggplant Salad With Pine Nuts and Sultanas - from Ecco
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Cuisine: Vegan Vegetarian
FROM THE MENU OF . . . ECCO
40 Seventh St. N.E., Atlanta
404-347-9555
Q: Each time we've eaten at Ecco in Midtown, we [indulge in] the divine eggplant tapas, made with pine nuts and raisins. Can you procure this recipe for me and the rest of Atlanta?
LINDA WENER, Atlanta
A: Executive chef Micah Willix said he serves his eggplant salad as a small "Taste & Share" item on Ecco's menu to tempt more people to try the exotic combination. "Having a small plate of something is not that big a commitment, " he explained. "It's a great little salad that's different; you don't see it everywhere."
Its charm, Willix said, lies in the contrasting flavors. "Eggplant has a little bit of bitter to it, the vinegar has some sourness, and the raisins complement those flavors with sweetness, " he explained.
Hands on time: 20 minutes Total time: 50 minutes Serves: 4
Ingredients:
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5 Japanese eggplants, cut into 1/2-inch half moons
2 shallots, chopped
3 tablespoons olive oil, divided
Salt and pepper
1/4 cup sultanas (golden raisins)
1 red bell pepper
1/4 cup pine nuts
1 teaspoon minced fresh rosemary
1 teaspoon chopped fresh basil
2 tablespoons balsamic vinegar
Instructions:
Preheat oven to 375 degrees. In a 9-by-13-inch roasting pan or baking dish, combine the eggplants and shallots with 1 tablespoon olive oil. Stir well to lightly coat all the eggplant. Season lightly with salt and pepper. Roast 20 to 30 minutes, until brown.
While eggplant is roasting, place the raisins in a small bowl and cover with hot water. Set aside.
On top of a gas burner or grill, roast the bell pepper directly over a flame, turning occasionally with tongs, until completely blackened, about 5 minutes. Transfer to a brown paper bag, seal and let steam about 10 minutes. When the pepper is cool enough to handle, rub under cool running water to remove blackened skin. Remove stem and seeds. Slice half the roasted pepper into 1/4-inch strips. (Reserve remaining half for another use.)
In a small dry saute pan, toast the pine nuts over medium heat, stirring occasionally to prevent burning, 2 to 3 minutes, until golden. Remove from heat and set aside.
In a large pan, heat remaining olive oil. Saute the red pepper strips 1 to 2 minutes. Add the rosemary, basil, pine nuts and drained raisins. Saute 1 to 2 minutes, then add the roasted eggplant and shallots. Remove from heat, stir in the balsamic vinegar and season to taste with salt and pepper. Cool to room temperature before serving.
While eggplant is roasting, place the raisins in a small bowl and cover with hot water. Set aside.
On top of a gas burner or grill, roast the bell pepper directly over a flame, turning occasionally with tongs, until completely blackened, about 5 minutes. Transfer to a brown paper bag, seal and let steam about 10 minutes. When the pepper is cool enough to handle, rub under cool running water to remove blackened skin. Remove stem and seeds. Slice half the roasted pepper into 1/4-inch strips. (Reserve remaining half for another use.)
In a small dry saute pan, toast the pine nuts over medium heat, stirring occasionally to prevent burning, 2 to 3 minutes, until golden. Remove from heat and set aside.
In a large pan, heat remaining olive oil. Saute the red pepper strips 1 to 2 minutes. Add the rosemary, basil, pine nuts and drained raisins. Saute 1 to 2 minutes, then add the roasted eggplant and shallots. Remove from heat, stir in the balsamic vinegar and season to taste with salt and pepper. Cool to room temperature before serving.
Nutrition:
Per serving: 271 calories (percent of calories from fat, 46), 6 grams protein, 34 grams carbohydrates, 10 grams fiber, 15 grams fat (2 grams saturated), no cholesterol, 13 milligrams sodium.
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