Eggplant Compote
Ingredients
- 2 medium shallot, thinly sliced ⓘ
- 1 tablespoon vinegar (red-wine, sherry, or balsamic) ⓘ
- 1 medium eggplant, peeled and sliced 1/2 inch thick crosswise (about 1 lb.) ⓘ
- 1/4 cup extra-virgin olive oil ⓘ
- 1 pinch ground cumin ⓘ
- 1 pinch ground coriander ⓘ
- 1/4 teaspoon kosher salt, more to taste ⓘ
- 1 few grinds black pepper ⓘ
- 1 tablespoon chopped fresh parsley
- 1 tablespoon mint ⓘ
Instructions
- Toss the shallots and vinegar in a medium bowl; set aside. Prepare a medium grill fire. Put the eggplant in a bowl and sprinkle with 2 Tbs. of the oil, the cumin, coriander, salt, and pepper; toss to coat. Grill until well browned and softened, 3 to 5 minute per side. When cool, cut into 1/2-inch dice. Toss in the bowl with the shallots; add the herbs. Transfer to a serving bowl. Just before serving, drizzle with the remaining 2 Tbs. oil and season with salt.
Nutrition & Diet Analysis (per serving)
599
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).