Eggplant tricolor
I generally feel kind of so-so about eggplant, even if I love its听shape and dark purple color. But I love it听in dishes where it听kind of slips into the background, like . The same goes for eggplant tricolor.
I found the recipe for eggplant tricolor in听鈥溾�� by Yotam Ottolenghi, given to me on a whim by my friend Rebecca. The cookbook is a collection of recipes the author wrote for a vegetarian column called The New Vegetarian in The Guardian鈥檚 weekend magazine.
Vegetables are increasingly gaining more attention from chefs as more consumers are interested in cutting down on their meat consumption, an effort the author听respects even he himself isn鈥檛 a vegetarian.
鈥淩ecent campaigns for the reduced consumption of meat emphasize how wasteful it is to gain our calories from meat rather than vegetables, pulses, or grains. This argument and the general sense of over-indulgence over the last few decades have convinced many to include less meat in their diet, to make it special and valuable again,鈥� writes Ottolenghi in his introduction to 鈥淧lenty.鈥�
I feel it is really true that we鈥檝e gotten away from understanding the value of听meat 鈥� that it has become听too accessible and inexpensive to remember what is involved in processing animals into packaged meat. I鈥檓 not vegetarian but I aspire to the theory of just using听meat听as flavoring or highlighting it for special occasions.
Eggplant tricolor is a traditional Italian dish and featured in 鈥淧lenty.鈥� Ottolenghi mixes it up a bit by suggesting the use of cilantro instead of basil. But I went with basil, because it reminded me of the classic mozzarella and tomato summer salad .
I love the colors in this dish! I made this to go as a side with a breaded baked cod fillet (wild caught). The leftover salsa continued to develop rich flavors and I mixed it听into salad for a tangy kick.
Eggplant tricolor
From 鈥溾�� by Yotam Ottolenghi
Serves 4
3 medium eggplants
听olive oil
听Sea salt and black pepper
听1 yellow pepper, diced
听10 cherry tomatoes, quartered
听1 tablespoon red wine vinegar
听3-1/2 tablespoons capers, plus 1 tablespoon of the caper brine
听5 ounces fresh buffalo mozzarella
听1 cup cilantro (or 1 cup basil)
1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Cut the eggplant into 3/4-inch coins. Place the slices on the baking sheet and brush both sides generously with olive oil and season with salt and pepper. Roast in the oven for 25 to 30 minutes, or until the eggplants begin to soften an turn golden brown. Allow to cool.
2. While the eggplant roasts, combine the bell pepper, tomatoes, vinegar, capers, and brine, and 2 tablespoons of olive oil. Set aside for 30 minutes.
3. To serve, arrange the eggplant slices, slightly overlapping, on a serving dish. Break the mozzarella into large chunks over top. Spoon over salsa and finish with the cilantro or basil leaves.
Note: The salsa will keep for several days in the fridge. The flavors will deepen and meld. Use as a topping for grilled or baked fish, or stir into a leafy salad.
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