Fire-Roasted Eggplant with Herb Salad
- 1 large eggplant, scored
- 1 tomato, finely chopped
- 1/2 clove of garlic, finely chopped
- 1/2 handful of fresh basil
- 1/2 handful of fresh parsley
- 1/2 handful of fresh mint
- 3 tablespoons feta cheese
- 1 squeeze of fresh lemon
- extra virgin olive oil
Score the eggplant on opposite sides. Get a grill hot and grill the eggplant for 25-30 minutes all over, until the skin is black and juice starts flowing from the eggplant.
If you don't have a grill:
Pre-heat the oven to 420 degrees. Score the eggplant on both sides. Place in the oven on the center rack for 45 minutes. When wilted, take out and finish in a pan on the stovetop over medium/low heat. You want to get the skin black and burnt.
When the eggplant is done, let it cool down in a strainer. (The juices can make it bitter.)
Remove all the meat from inside (it’s all right if there is some burnt skin with it). Place the meat on your serving plate and squeeze with a little lemon juice, season with a little salt and then sprinkle the feta on top, trying to cover all the eggplant with it. Drizzle a little olive oil on top.
In a separate bowl, mix the tomato with the garlic and a little bit of olive oil and salt, then place on top of the feta and eggplant.
Toss all the herbs together and then place on top of the eggplant, feta and tomatoes. Drizzle with olive oil and serve with pita bread.
At the New Roots Gardens
Eden's quest to find the best globally inspired food in the U.S. led her to New Roots, which is enabling resettled refugee farmers to grow the same varieties of vegetables they cultivated and cooked with in their home countries. In this photo, Eden, host of the Cooking Channel’s Food Fanatics, commemorates the opening of a New Roots garden in the Bronx.
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