Eggplant Tricolore

eggplant tricolore - final

I am, as my fiancé puts it, an Ottolengh-uist. When Chef Yotam Ottolenghi says mince, I say “How fine?” I’m trying not to gush too cloyingly, but the man knows how to combine flavors.

And when I see “tricolore” in a recipe name, my food photographer heart sings.

It’s a simple recipe, out of his cookbook Plenty, and I appreciate the how smoothly the two recipe parts sync. Eggplant slices roasting for thirty minutes and a yellow pepper salsa that makes friends with diced tomato and capers in a marinade for … yes, thirty minutes, you guessed it!

Add chunks of mozzarella and torn cilantro, et voilà! your three colors.

Eggplant Tricolore (adapted from Yotam Ottolenghi’s Plenty)
Serves 2 as appetizer.

Ingredients:1 eggplant, sliced into 3/4-inch pieces
Salt & pepper
5 tablespoons olive oil, divided
2 medium tomatoes, diced
1 yellow pepper, diced (stem, seeds, and membrane removed)
3 tablespoons capers
2 tablespoons caper brine
1 tablespoon red wine vinegar
3 ounces mozzarella, torn
2 tablespoons cilantro, chopped

1. Preheat the oven to 375. On a foil-lined baking sheet, lay out the eggplant slices. Brush each side generously with 3 tablespoons olive oil, then sprinkle with salt and pepper. Then place in oven and roast for 25–30 minutes. Let cool.
2. Meanwhile, in a medium mixing bowl, combine tomato, yellow pepper, capers, brine, red wine vinegar, and remaining olive oil. Set aside for at least 30 minutes.
3. To plate: Lay eggplant slices (overlapping) on a serving dish. Top with yellow pepper salsa, then mozzarella. Sprinkle with cilantro, then serve.


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