We are so excited to have wonderful Japanese eggplant coming from Transplanting Traditions and Nourishing Acres, and Fairytale eggplant Red’s Quality Acre. Try them simply roasted with this wonderful, fresh, tart green sauce. Make the sauce a few hours earlier or the day before for the best flavor!
- 1 pound of Japanese or Fairytale eggplant, sliced in half lengthwise (if using Japanese eggplant you will want to cut each eggplant into two to three pieces before cutting each piece in half lengthwise.)
- 1/2 c. extra virgin olive oil, plus extra for roasting eggplant
- 1/2 tsp. salt, plus more for roasting eggplant
- 1/4 tsp. black pepper, plus more for roasting eggplant
- 3 cloves of garlic, finely minced
- 1/2 of a shallot, finely minced
- 1 tbsp. red or white wine vinegar
- 1 Tbsp. lemon juice
- 1 bunch fresh flat leaf parsley, roughly chopped
- 1/2 c. chopped fresh cilantro
- 1/4 c. chopped fresh oregano
- One or two dashes of cayenne
- 1/4 tsp. cumin
- 1/4 tsp. coriander
- Preheat oven to 400 degrees.
- Place cut eggplant in a bowl and drizzle with a little olive oil. Toss to coat.
- Sprinkle both sides of eggplant with a little salt and pepper and lay eggplant, cut side down, on a parchment lined baking sheet.
- Place in oven and bake for 15 to 20 minutes until eggplant is tender and caramelizing on the cut surface, but still has some firmness. Remove from oven and set aside.
For Chimichurri Sauce:
- Marinate minced garlic and shallots in the vinegar and lemon juice for 10 minutes.
- In a food processor, combine 1/2 tsp. salt. 1/4 tsp. pepper, parsley, cilantro, oregano, cayenne, cumin and coriander. Pulse for a few seconds. Add the vinegar, garlic and shallot mixture and continue to pulse until well chopped. Add 1/4 cup of the olive oil and pulse until all herbs are finely chopped, but not a paste.
- Remove sauce from the processor and place it in a bowl or container. Add remaining olive oil and stir to combine. Check for seasoning and adjust as needed. Let stand for at least 20 minutes for flavors to meld.
- Serve roasted eggplant topped with sauce.