From the @casasarabella Hayom Yom Shlishi Series (just for fun account!)
Liluyi Nishmas my father Rav Aron ben Harav Menachem Mendel A”H
It might not be summer .. YET!
But you can start dreaming!
This recipe is fabulous,
Summer or not!
And hey …in Miami it’s practically always “almost” summer …
Summer’s bumper crops
Plump juicy vegetables
Minimal enhancement needed
Easy oven roasted
So many options
All soo good!
The taste of melt in your mouth almost buttery nutty eggplant, fire roasted tomatoes, hints of acid and herbs … it doesn’t get much better!
Super easy & yes a Fearless Cooking Recipe!
Sweat the eggplant to tenderize the flesh, remove the bitter taste and bring out the sweet nutty flavor.
Line a big piece of foil with paper towel and spread out the diced eggplant. Generously salt.
Sweat a minimum one hour. I prep my eggplant first thing in the morning and let them sweat (and get super tender) for a few hours.
Pat dry eggplant. Don’t rinse.
Preheat oven to 415 degrees F.
Place eggplant and tomatoes on a parchment lined baking sheet. Don’t overcrowd; use two trays. Lightly season with EVOO, vinegar, sherry, herbs and spices. Don’t add salt!
Very gently mix.
Roast 15-30 minutes, until the eggplant is soft but retains its shape and the tomatoes look dehydrated and almost ready to start breaking down.
Enjoy! Hot or room temp. As is (that how we like it) or fork mashed into a chunky dip.
Make a lot; it shrinks and hardly ever makes it into a bowl!
Serve over whole wheat couscous – seriously next level! Or with crusty bread!
Refrigerate for a day and the flavors deepen.
Optional post roasting add ins: capers or olives
Remember … the secret ingredient is always love! Sprinkle generously!