Roasted Eggplant Salad with Quick Lemon Paste and Quick-Pickled Chiles
Curated recipe from Chef Yotam Ottolenghi
Roasted Eggplant salad uses:
Ingredients
1 3⁄4 tbsp Quick Lemon Paste
2 tbsp Quick-Pickled Chilies
20 g pistachios, lightly toasted and roughly chopped
2 lbs large Italian eggplants (about 3 eggplants), trimmed and cut into 1-inch- thick rounds
10 tbsp olive oil, divided
10 g dill, roughly chopped
5 g parsley, roughly chopped
10 g basil leaves, roughly chopped
1 1⁄2 tsp maple syrup
Salt
Freshly ground black pepper
Instructions
Make the Quick Lemon Paste
Make the Quick-Pickled Chilies
Preheat the oven to 180°C/350°F.
Lightly toast the pistachios for about 6 minutes. Set aside.
Change the oven temperature to 200°C/400°F.
In a large bowl, toss the eggplants with 4 tablespoons of oil, 3⁄4 teaspoon of salt, and a good grind of pepper. Spread
the eggplants out in a single layer on a parchment-lined baking tray and roast, turning over halfway, until deeply golden and cooked through, 30 to 35 minutes. Set aside to cool.
In a large bowl, mix together the dill, parsley, basil, Quick Lemon Paste, maple syrup, a pinch of salt, and the remaining 6 tablespoons of oil. Add the cooled egg- plant and toss until well coated.
Arrange the eggplant on a plate and top with the Quick-Pickled Chilies and chopped pistachios.
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