|Roasted Eggplant with Buttermilk Sauce, Pomegranates, Candied Pecans, |
Candied Jalapenos, Chives, + Balsamic Reduction
For the Eggplant:
2 Large + Long Eggplants, Sliced in Half Lengthways
1/3C Olive Oil
½t Dried Basil + Dried Oregano
Fleur de Sel & Fresh Cracked Pepper
1t Cajun Seasoning
For the Buttermilk Sauce:
9T Buttermilk (well-shaken)
½C Sour Cream
1 ½T Melted Bacon Fat or Olive Oil
1 Garlic Clove, Minced
Salt & Pepper, To Taste
Fresh Chives, Minced
Homemade Candied Pecans, Roughly Chopped
Homemade Candied Jalapenos, Finely Chopped
Balsamic Reduction, Pomegranate Reduction, or Pepper Jelly (for drizzling)
1. Preparing the Eggplant:Preheat the oven to 350°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
2. Roasting the Eggplant:Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil, keep on brushing until all of the oil has been absorbed. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 40 to 50 minutes, at which point the flesh should be soft, flavorful, and nicely browned. Remove from the oven and let cool completely.
3. For the Sauce:Whisk together all of the ingredients until a smooth consistency has formed. Season with salt & pepper. Keep chilled until you are ready to use.
4. Serving the Eggplant: Place the roasted eggplant halves onto a serving plate and spoon plenty of the buttermilk sauce over the halves. Sprinkle the top of the sauce with some more Cajun seasoning, and then drizzle on some balsamic reduction/pomegranate reduction/pepper jelly (of your choosing). Scatter plenty of pomegranate seeds, candied pecans, candied jalapenos, and freshly minced chives. Finish with a drizzle of olive oil and enjoy!
here are some #instagrub pictures :)