“Gleaming skin;  a plump elongated shape;  the eggplant is a vegetable you’d want to caress with your eyes and fingers, even if you didn’t know its luscious flavor.”  by Roger Verge

Although it is a vegetable {actually, it is a fruit, but that’s another discussion} with varied preparations, eggplant parmigiana is the quintessential eggplant dish for many, however it is not one of my favorite ways to enjoy eggplant.  My mom used to sauté eggplant slices until they were golden brown, and I loved eating them with catsup {not a kid thing…I still love catsup & so does my husband}. Sometimes I roast thick slices of eggplant & happily enjoy them dipped into organic catsup.  I prefer Italian Globe eggplants, over the other slender varieties {Thai, Indian, Japanese, etc.}.

Eggplant is one of those foods that, I suspect, prompts strong feelings.  While I have not researched this matter, I think people tend to love or hate eggplant.  The Flavor Bible {have you seen this book yet?} describes eggplant’s taste as “bitter,” a taste which does not have as many fans as sweet, salty, sour, etc.

Many years ago, Erika, a friend & coworker, introduced me to vegetarian food by way of Laurel’s Kitchen, a book from which I prepared & enjoyed many dishes.  In fact, it was my “go to” cookbook for a long time.  I made Laurel’s falafel recipe & had my first taste of Middle Eastern food, which I now consider the cuisine I most want to eat.  Which brings me back to eggplant.  One of my new favorite ways of enjoying eggplant comes from Yotam Ottolenghi’s cookbook Plenty.  It is quick to make, stunning on a platter & super delicious.  Regardless of your feelings toward eggplant, I am of the opinion that you should make this recipe; just try it.  I think Eggplant Tricolore may have the power to turn you into a lover of eggplant.  Perhaps the dressing balances the eggplant’s inherent bitterness, which makes this a dish that goes down easily, like a fine wine.  My husband & I can polish off 2 eggplants in one sitting!

If you make this, snap a photo & send it with a comment on how you liked it.

Eggplant Tricolore {and more}
adapted from Plenty {Ottolenghi}

2-3 medium eggplants {preferably Italian globe variety}

olive oil

Maldon sea salt & black pepper

1 yellow bell pepper, cut into 3/8” dice

10 cherry tomatoes, quartered

1 tbsp red wine vinegar

3 1/2 tbsp capers, plus 1 tbsp of the caper brine

5 oz. top-quality buffalo mozzarella

1 cup picked coriander {cilantro} leaves

Preheat oven to 375 degrees.  Cut the eggplants widthwise into 3/4-inch-thick slices.  Place the slices on a baking sheet lined with parchment paper or aluminum foil.  Brush them generously on both sides with plenty of olive oil and sprinkle with salt and pepper.  Roast in the oven for 25”-35,” or until the eggplants are soft and golden brown.  Allow to cool down.

Mix together the bell pepper, tomatoes, vinegar, capers, caper brine and 2 tbsp of olive oil.  Set aside for at least 30” {the mix can be kept refrigerated for several days; the flavors will deepen over time}.

To serve, arrange the eggplant slices, slightly overlapping, on a serving dish {a meat platter is the perfect size for 2 medium eggplants}.  Break the cheese up and scatter on top.  Spoon over the dressing and scatter with the cilantro.  Enjoy!

Notes:

• I always use extra virgin olive oil
• I always use freshly ground pepper
• Maldon salt is worth seeking out, but you can substitute another crunchy salt such as Fleur de Sel
• yellow or orange peppers work best color-wise, but use what you have
• I have used tomatoes other than cherry tomatoes, with excellent results
• The eggplant can be roasted up to a day ahead and refrigerated
• I have always used lebni {Lebanese kefir cheese} instead of mozzarella & it is delicious.  Soft goat cheese would also be delicious!
• Salting eggplant for 30” or so is supposed to draw out the bitterness, but I usually do not do this.  Possibly this is valuable for older eggplants with large seeds, but ours come from the farmers’ market and are recently picked.
• You can use fresh basil instead of cilantro if you desire
• This is great with a glass of red wine!

Bon appetit!