| ROASTED EGGPLANT AND TOMATO WITH PINE NUTS |
¼ cup roughly chopped pine nuts
1 medium eggplant
½ pound ripe tomatoes (2 small or 1
large tomato), stems removed,
seeds squeezed out, diced
¼ cup apple juice
3 Tbsp. balsamic vinegar
3 Tbsp. finely chopped fresh herbs
2 Tbsp. prepared grainy mustard
2 Tbsp. lemon or lime juice
2 cloves garlic mined or pressed
1 tsp. salt
½ cup extra virgin olive oil
Salt and freshly ground pepper
Preheat oven to 375 degrees F. Toast the nuts in a dry skillet over
high heath until they start to brown in shops and become fragrant,
about 1 minute. Immediately transfer the nut to a dish to cool.
Brush a baking sheet with a light coating of olive oil. Quarter the
eggplant lengthwise and cut each quarter into two or move long,
narrow slices. Arrange the eggplant slices on the baking sheet. Pile the
diced tomatoes around the eggplant. Transfer the baking sheet to the
oven and roast until the eggplant is soft, 30 to 40 minutes.
Mix the juice, balsamic vinegar, herbs, mustard, lemon juice, garlic
and salt in a small bowl. Slowly pour in the olive oil in a thin stream,
whisking constantly until the dressing is thick and no longer
separates.
Remove from the oven and flip the eggplant pieces over. Spoon
about two-thirds of the mustard dressing over the cut surfaces. Set
aside to cool.
When the eggplant reaches room temperature transfer to plates. Top
with tomatoes, the remaining dressing to taste, the toasted pine nuts,
salt, and pepper.
From Farmer John’s Cookbook