Japanese Eggplant Salad with Sun Gold Tomatoes, Feta, and Mint |
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Wednesday, 16 March 2011 |
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| |   | Japanese Eggplant Salad with Sun Gold Tomatoes, Feta, and Mint | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from The Winemaker Cooks: Menus, Parties, and Pairings by Christine Hanna (Chronicle Books, 2010) Nominated for a 2011 IACP Cookbook Award in the American category. For a list of all the finalists check out the our IACP Finalists' Guide.
 One year we planted six different varieties of eggplant, which even for me was probably too much! I like to use slender Japanese eggplants for this salad, as they hold their shape even on a grill. The key is not to overcook eggplant, or it will fall apart when you toss the salad. I've had good results roasting eggplant on a baking sheet as well.
Eggplant is such a staple in the Mediterranean diet, and very wine friendly because of its creamy texture and flavor. It stands up to rustic red wines perfectly, so peppery Syrah is a nice match.
- 4 or 5 small Japanese eggplants/aubergines, cut into 1-in/2.5-cm diagonal slices
- 1 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- 1 tbsp fresh Meyer lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 2 cups/340 g Sun Gold tomatoes, halved
- 1 cup/140 g crumbled feta cheese
- 2 cups/55 g arugula/rocket
- 1 tbsp finely chopped fresh mint
Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue. In a medium bowl, toss the eggplant/aubergine in the olive oil, salt, and pepper. Grill over medium heat for 5minutes on each side, or until just soft but not collapsed. If eggplant/aubergine is still not cooked through, reduce the heat, cover, and cook for 5 more minutes. Transfer to a plate and let cool completely. For the vinaigrette: In a small bowl, whisk together the olive oil, vinegars, salt, and pepper. In a large bowl, toss the cooled eggplant/aubergine with the tomatoes, feta, arugula/rocket, fresh mint, and vinaigrette. Serves 6
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Last Updated ( Wednesday, 16 March 2011 )
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