Eggplant Compote
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“Posting for ZWT 6 North African/Middle Eastern”
Eggplant Compote
0 recipe photos
READY IN:20mins |
SERVES:8-10 |
YIELD:2 cups |
UNITS:US |
Ingredients Nutrition
- 2 medium shallot, thinly sliced
- 1 tablespoon vinegar (red-wine, sherry, or balsamic)
- 1 medium eggplant, peeled and sliced 1/2 inch thick crosswise (about 1 lb.)
- 1⁄4 cup extra-virgin olive oil
- 1 pinch ground cumin
- 1 pinch ground coriander
- 1⁄4 teaspoon kosher salt, more to taste
- 1 few grinds black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon mint
Directions
- Toss the shallots and vinegar in a medium bowl; set aside. Prepare a medium grill fire. Put the eggplant in a bowl and sprinkle with 2 Tbs. of the oil, the cumin, coriander, salt, and pepper; toss to coat. Grill until well browned and softened, 3 to 5 minute per side. When cool, cut into 1/2-inch dice. Toss in the bowl with the shallots; add the herbs. Transfer to a serving bowl. Just before serving, drizzle with the remaining 2 Tbs. oil and season with salt.
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Eggplant Compote