Sweet and Sour Eggplant Salad
Recipe from JRDN
A marvel to put together for an outdoor meal, all this recipe from Chef Dave Warner at JRDN in Pacific Beach needs is a grill, mixing bowl and two large plates on which to arrange this summery banquet. The chef’s ingredients call for pinches of fresh herbs. I suggest 1 pinch each of chopped marjoram and mint, which works well in this recipe. To toast the pistachios, pour them into your smallest skillet and place on the grill for a couple of minutes or until fragrant. Pour onto a cutting board and chop.
- 4 baby eggplants, halved
- 4 T. extra virgin olive oil, divided use
- 2 T. honey
- 2 T. red wine vinegar
- Pinches of fresh herbs
- 3 OZ. arugula (one bunch)
- Juice of 1/2 lemon
- Salt and black pepper to taste
- 2 OZ. goat cheese of choice
- 1 T. pistachios, toasted and chopped
Preheat grill to medium-high.
Brush eggplant halves with a total of 1 tablespoon olive oil and season with salt to taste. Grill on both sides until tender, and remove to a deep platter.
In a medium bowl, whisk together honey, vinegar, 2 tablespoons olive oil and herbs. When combined, pour over warm eggplants and allow to marinate for 20 minutes.
To complete the dish, toss arugula with remaining 1 tablespoon olive oil, lemon juice and salt and pepper. Arrange greens in centers of plates, place eggplant halves alongside, and decorate all with sliced or crumbled goat cheese and the pistachios. Drizzle with remaining marinade and serve.
Suggested wine pairing: Sauvignon blanc