Crispy Eggplant w/ fresh mozzarella, tomatoes, pickled raisins, and mint
Source: Abra Berens cookbook, ruffage: a practical guide to vegetables
This colorful dish requires minimal cooking and is served at room temperature. It is very tasty with plenty of piquant flavors. It is an interesting take on a ratatouille.
Ingredients:
1 large or 2 medium eggplant, cut into large chunks
1/2 cup of olive oil
1/2 tsp salt
1 cup golden raisins (quick pickled, see note below*)
2 balls of fresh mozzarella or burratta
1/4 cup cream
Zest of 1 lemon
1 tsp ground black pepper (I used Aleppo pepper because I like the more subtle, fruity flavor.)
2 slicer tomatoes cut into large chunks or equal amount of cherry tomatoes cut in half
5 sprigs of mint, leave torn into pieces
1/4 cup garlic bread crumbs
*NOTE - For pickled raisins, make this Brown-Sugar Vinegar Sauce and soak:
Whisk together:
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 tsp salt
Directions:
Heat oven to 400 degrees.
Toss the eggplant chunks with the olive oil and salt. Put on greased, foil lined baking pan and roast until golden brown and tender, about 25 minutes.
Combine the raisins with the brown-sugar vinegar sauce and let marinate.
Tear the mozzarella into irregular chunks and dress with the cream, lemon zest, and pepper.
Toss the roasted eggplant together with the tomatoes and mint. Top with the dressed mozzarella, pickled raisins, and bread crumbs and serve.
