I love going to the farmers market on Sunday morning with the menu set for the week and my shopping list in hand. There is a sense of purpose, of complete control.
Well, that is until I see the beautiful baby eggplants next to the perfectly ripe heirloom tomatoes, and remember that my friend Susan recently sent me a newspaper clipping with a recipe for Smoky Eggplant with Marinated Tomato Salad. Uh-oh, that was not on the weekly menu.
At that point, and pretty much at points like that every week, my world of order and careful planning is short circuited. But I like to think of such moments as opportunities to reconnect my wires for some unanticipated playtime in the kitchen.
Thus, I changed the weekly menu on the spot and sourced the only other main ingredient in the recipe: feta cheese from my friends at Fiore di Capra. I had all the fresh herbs I needed, thanks to Mark’s gardening expertise. Now, not to be bossy, but… before summer slips away – while the tomatoes and eggplant are at their best – you should make this. It is simply delicious!
~ David
Smoky Eggplant with Marinated Tomato Salad
To print this recipe, please click the small print icon below.
Ingredients
- 2 1/2 teaspoons herb vinegar, divided
- 1/4 cup heavy cream
- 2 pounds baby or Asian eggplants
- 2 teaspoons fresh thyme leaves
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1/16 teaspoon ground cinnamon
- kosher salt
- 1/4 teaspoon sugar
- 2 large heirloom tomatoes, cut into wedges
- 20 cherry tomatoes (I prefer Sungold for their sweet flavor), halved
- 1/2 cup feta cheese, crumbled
- 1 1/2 teaspoons marjoram leaves
- 1 1/2 teaspoons Greek oregano leaves
Instructions
- Put 1/2 teaspoon herb vinegar in a tiny bowl or ramekin. Add the cream and stir; set aside to thicken.
- Light grill — charcoal or gas. Roast eggplants for 10-12 minutes, turning every few minutes, until skin is charred and the flesh is soft.
- Place roasted eggplants in a bowl and cover tightly; let them steam 5 minutes. Cut eggplants in half lengthwise and scoop out the flesh, placing it in a food processor. (I prefer using a tall, narrow bowl and an immersion blender.)
- Add 1/2 teaspoon herb vinegar, the cream/vinegar mixture, thyme, cinnamon, and salt. Blend until smooth. With motor running, add olive oil a little at time until the eggplant mixture mixture is creamy and smooth.
- In a large mixing bowl, whisk together remaining vinegar, sugar, and a pinch of salt. Toss in both kinds of tomatoes and tumble to coat with the vinegar.
- To serve, divide the purée among 4 dinner plates and top with tomatoes (use a slotted spoon so they drain well). Crumble feta over top and sprinkle with black sesame seeds and herb leaves. Add an extra drizzle of olive oil, if desired.
- Serves 4.
© 2024 Copyright Cocoa & Lavender
Adapted from a recipe in The Wall Street Journal.
Susan Manfull
September 10, 2022 at 7:17 amDreamy photos! I will have to try your version!
“Towny, add eggplant to the shopping list!”
Cocoa & Lavender
September 10, 2022 at 8:09 amI do like my edits — this will be our third time, and I think it is pretty perfect! Giving specific amounts (weights and measurements) can also make a big difference. I hope Towny gets the eggplants!
Gerlinde de Broekert
September 10, 2022 at 7:40 amDavid, I saw the recipe in the Wall Street Journal . Now I can make it knowing that it has your approval. Thanks David !
Cocoa & Lavender
September 10, 2022 at 8:15 amThanks, Gerlinde — the first time I made it, I followed the WSJ instructions (except for the garlic). Then I made changes to make it better 😊. I added weights and measurements. That made a huge difference. Three Asian eggplants can range from 1 to 2 pounds! (2 pounds is much better.) Also, the crème fraîche was too thick for my taste and I found the thickened cream a much more harmonious texture. Finally, a mixture of herbs made the dish much more interesting! I hope you try it and enjoy it. Oh – one more thing. These Asian or baby eggplants have minimal seeds and minimal bitterness. I just leave the seeds in!
Colette
September 10, 2022 at 7:49 amAnother gorgeous concoction!
I’ll make this snd each bite will take me to Italy!
xo
Cocoa & Lavender
September 10, 2022 at 8:15 amIt is so light and wonderful, Colette — I’m really looking forward to having it again tonight!
Jill
September 10, 2022 at 10:15 amEnjoy! xoxo
Cocoa & Lavender
September 14, 2022 at 5:49 amWe did! 🙂
John / Kitchen Riffs
September 10, 2022 at 7:54 amWhat a brilliant flavor combo! Autumn glory on a plate. I first thought the base was polenta when I saw the pictures — love that it’s an eggplant purée. Neat, neat idea.This recipe looks excellent — thanks.
Cocoa & Lavender
September 10, 2022 at 8:16 amThanks, John – The Wall Street Journal gets credit for starting me out. I just took their recipe and made it “better!” It is a wonderful combination and so light. Perfect for the summer’s end.
Ronit
September 10, 2022 at 9:45 amThis is such a great tasty way to celebrate end of summer veggies. Love grilled eggplants in any form. 🙂
Cocoa & Lavender
September 14, 2022 at 5:47 amI find eggplant to be one of the most interesting vegetables out there, but I also know that there are a lot of people who don’t like it. It’s grilled, and becomes creamy and smoky, it’s just fantastic!
Ronit
September 14, 2022 at 9:34 amAs I like to say when people don’t like an ingredient I do like – more for me! 🙂
Cocoa & Lavender
September 16, 2022 at 1:10 pmSame here – especially when someone says, “I don’t eat dessert.” 🙂
Sherry M
September 13, 2022 at 12:24 amgreat photos david. all that colourful produce! i love eggplant – the smokier the better 🙂 Not so much the tomatoes.
Cocoa & Lavender
September 14, 2022 at 5:48 amYes, I remember that you don’t like tomatoes. I didn’t like them when I was young, either… But the older I get, the more I love them.
2pots2cook
September 14, 2022 at 1:42 amThe story of my life as well….. the list in my wallet, sense of great planning skills and then, BANG it is! So with you all the way! 🙂
Cocoa & Lavender
September 14, 2022 at 5:49 amYou would think I would learn from week to week, wouldn’t you? Maybe I should just go to the market and plan my menu as I shop.
Sherry
September 14, 2022 at 5:10 pmooh yes another thing i meant to say – isn’t it odd how magazines and cookbooks quite often don’t give proper measurements? Or instructions! I spend so much time when cooking up for a blog post deciphering and measuring and weighing …
Cocoa & Lavender
September 16, 2022 at 1:12 pmIt is so frustrating. For this recipe, it called for 3 Asian eggplants – if I had done that, there would have been almost no purée. Because farm raised eggplants are not gigantic, and a weight would really help. I am sure you dont read the NY Times, but they do it ALL the time. Grrrr.
The-FoodTrotter
September 15, 2022 at 2:06 pmI love your recipe! I’ve tons of BBQ roasted aubergines in my freezer I definitely need to try your recipe it looks delicious, I’d serve with a lot of olive oil toasted bread 🙂
Cocoa & Lavender
September 16, 2022 at 1:13 pmExtra oil drizzled over would be lovely – and we definitely serv eit with a nice artisanal bread on the side.
Pauline
September 15, 2022 at 7:29 pmI just love those baby eggplants too David, and the only place I can buy them is at the markets, but we have grown them as well when I am organised. What a wonderful way to serve a variation on Baba Ganoush, I just love this idea and a perfect summery dish for us. Your dish is so pleasing to the eye, beautiful photos. Thanks so much for sharing this one.
Cocoa & Lavender
September 16, 2022 at 1:13 pmThanks, Pauline – we can get them in our markets (small) or at the Asian grocer (usually huge). The flavor is so good! I am so pleased you like the recipe.
Raymund
September 21, 2022 at 3:40 pmLove that you used that type of eggplant, the large ones are a bit bitter to my taste. I also liked the fact that you chargrilled them as well, it adds a nice flavour. Nice salad
Cocoa & Lavender
September 22, 2022 at 4:01 pmYes —they are so much sweeter! I use the larger ones when these aren’t available, but I definitely prefer these!
Jeff the Chef
September 25, 2022 at 7:54 amWhat an elegant dish!
Cocoa & Lavender
September 25, 2022 at 9:06 pmAnd such beautiful flavors!
Valentina
September 26, 2022 at 6:23 pmTo start, the collection of ingredients for this recipe are just so beautiful! It sounds absolutely scrumptious and the presentation is stunning. I also love going the the FM with my list in hand and ideas in my head. So fun! 🙂 ~Valentina
Cocoa & Lavender
September 29, 2022 at 3:55 amI’m already missing summer, Valentina — but that means it’s pumpkin season! And kale, and apples, and all sorts of other goodies! I wonder what we’ll find in the markets this week?
John
October 13, 2022 at 5:17 amSo many people dislike eggplant, and thankfully I’m not one of them! I’m reading this on our last days in Greece and it reminds me of some of the meze plates you see on bar and taverna menus here. Such a lovely, simple recipe and perfect with a chilled, crisp wine!
Cocoa & Lavender
October 15, 2022 at 2:14 amIt certainly does seem very quick, doesn’t it? I could easily see it on a plate of mezes, John.”