One of the main reasons that I cannot WAIT for October is because that is when Ottolenghi’s new cookbook “Jerusalem” is due to be released in the USA.
My love affair with his other cookbooks continues, especially “Plenty” and his recipe for Eggplant Tricolore is a gorgeous summer to fall transition dish!
The flavor was delightful and the slight crunch of the roasted eggplant with the juicy tomatoes and tangy sauce all combined to a truly satisfying dish. Serve it as a salad or a side or even a main dish. Your family and/or guests will be ready for more!
- 3 medium eggplants
- Olive oil (I use Chile Extra Virgin Olive Oil)
- Sea salt and black pepper
- 1 orange pepper, cored and cut into 1 inch dice
- 10 cherry tomatoes, quartered (I used Campari Tomatoes)
- 1 TB of Red Wine Vinegar
- 3½ TB capers plus 1 TB of the brine
- 5 oz+ buffalo mozzarella
- 1 cup cilantro – leaves picked (basil also works well if you prefer)
- Preheat the oven to 375F.
- Slice the eggplants widthwise into ¾ inch-thick pieces, place them on a baking tray lined with parchment paper and brush generously on both sides with plenty of olive oil.
- Sprinkle with sea salt and black pepper, then roast for 25 – 30 minutes, or until golden-brown. Allow to cool down.
- Mix together the pepper, tomato,vinegar, capers and brine, and add two tablespoons of olive oil. Set aside for a minimum of 30 min (can actually be refrigerated for several days).
- To serve, arrange the cooked eggplant slices, slightly overlapping, on a big serving platter. Break the mozzarella into chunks and scatter on top, spoon over the salsa and garnish with cilantro.