SWEET and SOUR EGGPLANT PREHEAT THE OVEN TO 350⁰F.

EHEAT THE OVEN TO 350⁰F. Trim the tops and bottoms of the eggplant and cut into pieces about
1 ½ inches thick. Arrange on a sheet tray cut-side facing up. Drizzle them with half of the olive oil and sprinkle
with salt. Roast in the oven for 20 minutes. While the eggplant is roasting, combine the honey and sherry
SERVES 4
vinegar in a small saucepan and bring to a simmer. Let the liquid reduce for about 5 minutes or until it has the
consistency of syrup or glaze. Remove from the heat and set aside.
3 Japanese eggplant
¼ cup honey Using a box grater set over a bowl, grate the tomato flesh until only the skin is left. Discard the skin.
1 cup sherry vinegar
In a small saucepan, warm the remaining olive oil on medium heat; add the onion, garlic, and thyme. Cook,
3 Roma tomatoes, sliced in half length-wise, stirring occasionally, for about 5 minutes, until the onion is translucent. Add the grated tomato along with the
seeds removed liquid and reduce the heat to medium-low. Cook slowly until the tomato and onions are soft and most of the
¼ cup olive oil liquid has reduced; keep warm.
1 small yellow onion, cut into small dice
Combine the yogurt with the sumac and season with salt.
1 clove garlic, smashed
3 sprig fresh thyme To serve, transfer the roasted eggplant to a large sauté pan, arranged cut-side up, as before. Over medium heat,
½ cup plain Greek yogurt spoon the honey and sherry glaze over each round of eggplant, basting continually. Transfer to a serving platter,
½ ground sumac and top each eggplant with a spoonful of the stewed tomato. Spread the mint over the top and serve with the
sumac yogurt.
½ cup fresh mint leaves, cut into thin strips
Salt Makes a great accompaniment to any flatbread, crisps or crackers.

summer/spring 2016