- 2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
- 2 tablespoons kosher salt
- 1/2 medium shallot
- 1 clove garlic
- 1/2 cup flat-leaf parsley, packed
- 2 tablespoons full flavored walnut oil
- 1/4 cup extra-virgin olive oil, plus as needed
- 1/2 teaspoon freshly ground pepper
Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
Preheat oven to 425 degrees F.
Put a baking sheet in the oven to heat for 10 minutes.
Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
Cook's Note: Puree leftover eggplant in a food processor and serve as a dip with vegetables, pita bread or crackers.
Copyright 2005 Television Food Network, G.P. All rights reserved.