serves…lots, like 6-8; I doubled the Bon Appetit recipe I based this on. You can also use whatever fresh herbs you might have, and other vinegars, too.
2.5 pounds eggplant, cut into 1 inch cubes
4 tablespoons olive oil
1 head garlic, cloves peeled
2 pints of cherry tomatoes, halved or 3 large tomatoes, chopped, or a mix (that’s what I did)
1 small onion, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh dill
3 – 4 tablespoons red wine vinegar
sea salt and freshly ground pepper
1. Preheat your oven to 350 degrees. Place eggplant in two roasting or casserole pans, so they’re in a single layer. Drizzle olive oil over and toss to coat.
2. Roast the eggplant for 10 minutes, then add the garlic cloves.
3. Roast an additional 35 minutes, until the eggplant and garlic are soft, stirring occasionally. Check on the garlic, especially if your cloves are on the small side, to ensure it’s not burning.
4. Remove from the oven and remove the garlic cloves. In a small bowl, mash the garlic cloves into a paste. In a large bowl, mix the roasted garlic paste into the eggplant.
5. Mix the rest of the ingredients into eggplant mixture, adding the exact amount of vinegar to your liking. Season with salt and pepper. Cool to room temperature.
This is a great side dish for a bbq or picnic, because it tastes awesome room temp. Serve it with grilled chicken legs, steak, lamb… whatever really. You will eat so much. Apologies in advance.
source: crankingkitchen
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