Yup, you’re reading that correctly– the only spices I used this time around were salt and pepper. That’s right, no paprika, coriander, or any exotic seeds– just a handful of herbs and and some fresh produce. This may be one of the best things I’ve made all year, and it was pretty straight forward in the end.
I’ve learned to salt the eggplant for a few hours before cooking to help it roast more evenly–especially when I’m cooking it inside. If you’re grilling though, it’s not quite as necessary. Either way, drizzle it with some olive oil, and roast it until it starts to brown on the edges. It may not be totally cooked, but since we’re gonna stir fry it, it won’t matter in the end.
Once that’s done, heat a teaspoon on oil in a wok or frying pan, and sauté the garlic, chili, and cashews until fragrant, toss in the tomatoes, and once they soften, add the eggplant. The last step is the hardest…toss in all the herbs, stir, and kill the heat. We at this over pasta, but it would be great with crusty bread, on pizza, or even just with chips. Choose your own adventure.
Now, let’s all take a moment to marvel at that picture…
2 Medium Eggplants, cubed
4 Cloves of Garlic, minced
1 Cup Cherry Tomatoes, halved
1/2 Cup Unsalted Cashews
2 Sprigs each: Basil, Thyme, Tarragon, Oregano, Rosemary
1/2 Cup Parsley, chopped
1 Dried Arbol Chili
2 Tbs Balsamic Vinegar
Salt & Pepper to taste
- Cut the eggplant into bite-sized cubes, then coat with one tablespoon of salt, and wait one hour.
- Shake off the excess salt, then transfer eggplant to a baking sheet.
- Preheat the oven to 425 degrees, drizzle the eggplant with olive oil, then roast until both sides begin to brown.
- Place a wok on med-high heat with one tablespoon of oil. Stir fry the garlic, cashews, tomato, and chili, then add the eggplant.
- Season with salt and pepper as needed, then add in the fresh herbs. Stir, then remove the wok from the heat.
- Plate and serve.