Author Joshua Olsen, Chef/Farmer, ACRES at Warren Tech
Ingredients
4eggplant,Ping Tung or Thai Long
4ozgoat cheese
3ozpine nuts
salt
1/4ozmint
1/4ozbasil
1/4ozsalad burnett
1ozchampagne vinegar
3ozolive oil,extra virgin
salt to taste
Instructions
Roughly chop herbs (you may use any herb to your taste). Add champagne vinegar and olive oil, whisk to emulsify. Vinaigrette will break so just re-whisk before serving. Add salt to taste.
Slice eggplant lengthwise, about 1/4 inch in thickness. Salt each slice lightly, layering the slices on a sheet tray or tupperware. Cover with plastic wrap and refrigerate for 2 hours.
Preheat grill. In a sute pan coated lightly with olive oil toast the pine nuts on the grill until golden brown. Hard grill the slices of eggplant, turning after a nice char is apparent.
Place grilled eggplant on a serving dish, garnish with goat cheese, toasted pine nuts and herb vinaigrette.