ATK Hasselback Eggplant with Garlic-Yogurt Sauce

Sides

Servings: Serves 4 as an appetizer or 2 as a main dish Source:

Ingredients

Eggplant

1 large eggplant

2 teaspoons plus 2 teaspoons kosher salt, divided

1 cup jarred piquillo peppers, patted dry and chopped coarse

1 cup walnuts, toasted

3 tablespoons pomegranate molasses

7 scallions, cut into 1-inch pieces

5 tablespoons plus 10 tablespoons panko bread crumbs, divided

2 tablespoons Aleppo pepper

1 teaspoon cumin

¼ cup plus 2 tablespoons extra virgin olive oil, divided

1 tablespoon lemon juice

Garlic-Yogurt Sauce

1 cup Greek yogurt

1 tablespoon lemon juice

1 garlic clove, minced

1 tablespoon chopped fresh mint

1 teaspoon kosher salt

12 fresh mint leaves, torn into large pieces

Directions

For Eggplant: Adjust oven rack to upper-middle position and heat oven to 400 degrees F/200 degrees C. Line rimmed baking sheet with aluminum foil and place wire rack in sheet.

Slice off stem and slice ¼ inch from opposite end of eggplant; slice eggplant in half lengthwise. Place eggplant halves, cut sides down, on cutting board. Working with 1 half at a time, place 1 chopstick on either side of eggplant. Using sharp chef’s knife, slice eggplant crosswise at ¼-inch intervals, allowing knife to cut down to and make contact with chopsticks. Chopsticks will prevent knife blade from cutting completely through eggplant. Sprinkle eggplant halves with salt, making sure to get salt into slices. Set aside for at least 15 minutes or up to 30 minutes.

Combine piquillos, walnuts, molasses, scallions, panko, Aleppo pepper, and cumin in food processor and process until coarse paste forms, about 20 seconds. With processor running, drizzle in oil in steady stream until emulsified, about 30 seconds. Stop processor and scrape down sides of bowl. Add lemon juice and salt and process to incorporate, about 15 seconds. Transfer 1½ cups paste to medium bowl. Transfer 2 tablespoons of paste to second medium bowl. (Reserve remaining paste in airtight container for other use).

Blot eggplant dry with paper towels. Smear 1½ cups pepper paste on eggplant, making sure to get plenty between each fanned eggplant segment. Place eggplant halves, fanned sides up, on prepared sheet and transfer to oven. Roast until eggplant is crispy and golden brown toward edges, tender in center, and bottom can be pierced easily with knife, 40 to 60 minutes. (To test for doneness, without tearing eggplant, pull apart two fanned segments to check center. Eggplant is ready when there are no longer any white, chalky parts and knife slides easily in and out.)

For Garlic-Yogurt Sauce: While eggplant is roasting, stir yogurt, lemon juice, garlic, mint, and salt together in small bowl until combined. Set aside.

Heat broiler. Stir bread crumbs and oil into 2 tablespoons reserved pepper paste until combined. Spread bread-crumb mixture on top of roasted eggplant. Broil until bread crumbs are crispy and golden brown, 1 to 3 minutes.

Transfer eggplant to serving platter. Sprinkle mint over eggplant and serve immediately with Garlic-Yogurt Sauce.

Nutrition

Calories: 1922