CURRIED EGGPLANT
SLAP-DOWN WITH
YOGURT, ONION RELISH
AND POMEGRANATE
Adapted from "The Heart of the
Plate"
Small eggplants, artfully prepared,
can be an elegant appetizer or a light
lunch, in addition to a welcome side
dish.
2 Tbsp. grapeseed or peanut oil
up to 1 tsp. unsalted butter
(optional)
1 tsp. curry powder
4 4-oz. eggplants, trimmed and
halved lengthwise
'/2 tsp. salt (plus a big extra pinch)
% cup Greek yogurt
another scant Tbsp. oil (hot, so the
seeds will sizzle on contact)
1 tsp. cumin seeds
% teaspoon (big pinch) turmeric
1 cup minced onion
pomegranate seeds and/or pome-
granate concentrate or molasses
Place a medium (9-inch) skillet
over medium heat, and wait about a
minute, then add 2 Tbsp. oil, and swirl
to coat the pan. Melt some butter into
the oil if desired, and sprinkle in the
curry powder, which will sizzle upon
contact.
Add the eggplant halves with their
cut sides facing down into the oil,
swishing them around (as though
you're wiping the pan with them) to
both distribute and acquire the curry.
Turn the heat to medium-low, cover
the pan and cook undisturbed for
about 8 minutes until each eggplant
half becomes tender. (Peek underneath
a few times to be sure the cut surfaces
are not becoming too dark. If they
are, lower the heat, and/or cook for a
shorter amount of time. The eggplant
is cooked when the stem end can eas-
ily be pierced with a fork.)
Flip the eggplants onto their backs,
sprinkle with 1h tsp. salt and transfer to
a plate. Spoon a little yogurt onto each
open surface, spreading it to cover; set
aside while you prepare the onion.
Keeping the same pan over medi-
um-high heat, add another scant
Tbsp. of oil, swirling to coat the pan.
Sprinkle in the cumin seeds and tur-
meric (both should sizzle on contact),
and mix them a little to pick up some
of the flavor that may have adhered.
Add the onion and a big pinch of salt,
tossing to coat. Cook quickly over
medium heat (about 5 minutes, or
until tender-crisp); remove the pan
from the heat.
Divide the onions evenly among the
four halves, spooning them over the
yogurt (and scraping and maximally
including any remaining tasty bits
from the pan).
Top with pomegranate seeds and/or
a drizzle of pomegranate concentrate
or molasses.
Serve hot, warm or at room tem-
perature. Makes 4 servings.
ENDIVE SALAD WITH
BLEU-CHEESE YOGURT
DRESSING
Adapted from "The Heart of the
Plate"
Cook the wild rice ahead of time.
You'll need only V2 cup (it's OK to use
leftovers). If you can find both colors,
it's nice to use a combination of green
and red Belgian endive in this salad.
Salad:
4 Belgian endives (about a lb.),
chopped crosswise
1 /2 medium jicama (about
%-pound, peeled and cut into
matchsticks or any shape bite-sized
pieces)
1 medium-sized red apple, sliced
seeds from a medium-sized pome-
granate
1 /2 cup cooked wild rice
Garnish:
black pepper
1 /2 cup coarsely chopped pecans,
lightly toasted
Dressing:
'4 cup plain yogurt (low- or non-
fat, or whole milk)
1 heaping Tbsp. finely minced
shallot
'4 tsp. salt
2 Tbsp. apple juice
1 tsp. cider vinegar
1 tsp. pure maple syrup
3 Tbsp. extra-virgin olive oil
2 Tbsp. crumbled blue cheese (or
more, to taste)
Make dressing (yields 3% cup):
Combine the yogurt, shallot, salt,
apple juice, vinegar and maple syrup
in a small-to-medium bowl or a small
jar with a tight-fitting lid. Whisk until
thoroughly blended.
Keep whisking as you drizzle in the
olive oil.
Stir in the bleu cheese, and taste the
dressing. Add more cheese if you like.
Cover tightly, and refrigerate until
use. Shake or stir from the bottom
before using.
Assemble salad:
Toss the vegetables, fruit and rice
together in a medium-to large bowl.
Keep tossing as you add the dress-
ing (stirred from the bottom, to rein-
corporate, and also to include all the
tasty bleu cheese bits) until everything
is coated as you like it. You might or
might not end up using all the dressing.
Grind in some black pepper toward
the end of the tossing, and serve
topped with pecans.
Makes 4-5 servings.
SUNDAY
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.
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