Ingredients
- 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
Directions
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.
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By CTB2
Texas Hill Country
on October 13, 2011
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After reading some of the reviews, I did cut down on the salt & oil. I didn't have the walnut oil so I used olive oil, also an onion instead of the shallot. I chopped the garlic & 1/4 onion very small and actually sautee'd them and added Italian seasoning & parsley. It was pretty tasty and I will make it again. Better than when I grilled eggplant the other day, it wasn't good or flavorful at all.
By Mohi
Durham, NC
on June 23, 2011
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Even my husband (who is not generally a fan of vegetables liked this! I saw the previous reviews that it was too greasy, so I just eyeballed the oil and it was fine. I did think it was a tad too salty, so I might cut down on that next time, but the flavors were perfect and it was so easy to make!
By ChelleeV
Colorado
on February 07, 2011
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I have made this twice...made some minor adjustments to the amount of oil and salt (I only use sea salt, about 2tsp as opposed to 2TBS and I just eyeballed the oil and the second time I made it I added some fresh oregano to the herb mixture. My family LOVES it. I'm making it again this week to serve with some Italian sausages, angel hair pasta and a simple marinara.
Read all 9 reviews