We all LOVE eggplant in my family. This Eggplant Supreme is sweet from roasting the eggplant. It is savory and bright with lemon, almonds and mint. Serve it with or without crumbled feta and it will be a delightful addition to any table. This Eggplant Supreme is along the lines of something I saw Jamie Oliver make on YouTube and it turned out to be a big hit.
Eggplant Supreme can be a wonderful side to a meat, fish or vegetarian meal. If you add some crumbled feta, it makes a light lunch. Best of all, it can be made ahead and will hold up in your fridge for about a week – unless you devour it like we do!
I enjoy it best at room temperature, but it can also be eaten straight from the fridge. Just be sure to use a quality olive oil. I like to use the Mediterranean Medley Olive Oil from Sciabica, but a good quality lemon or garlic oil would also be great here. Fresh mint is classic in Mediterranean cuisine and it just brightens things up. However, if for some reason you are not a fan, you could use pretty much any fresh herb as a substitute.
I chose to use a shallot, but you could use red onion, Vidalia, yellow onion or even a scallion. Because I used a shallot, I didn’t feel the need to add any fresh garlic, but you certainly can.
Another thing I love about this eggplant dish is that there is no messy frying. The eggplant planks are roasted in the oven. I do strongly encourage you to cook the eggplant on parchment rather than using foil or even directly on the pan. Using anything else tends to make the eggplant stick and then you end up with large rips in the planks. And while I used a mortar and pestle to make the topping, you could chop the things together and then mix in the olive oil, lemon juice and zest.
Eggplant Supreme is great for Passover and all year long so give it a try.
RECIPE
YIELD: About 6 to 8 servings as a side
INGREDIENTS
3 eggplants about a pound each
About 1/3 cup Olive Oil, divided
Zest and juice of one lemon
1/3 cup chopped raw almonds
About 1/4 cup of loosely packed fresh mint leaves plus more for garnish
Kosher salt and freshly cracked black pepper to taste
1 small shallot, chopped or about 2 tablespoons of any onion you prefer
Feta cheese – Optional
DIRECTIONS
Preheat your oven to 400 degrees F. If you are doing multiple sheet pans and have convection, preheat to 375 degrees F. Line your sheet pans with parchment and set aside.
Cut off the tops and bottoms of each eggplant. Then lay the eggplant on its side and take a thin slice off, which should mostly be skin. You then want to slice planks that are about 1/2 inch thick. Don’t worry if they are not perfectly the same. Mine NEVER are! I have found that it is easiest to stand the eggplant on its now flat bottom and to slice down vertically from the top. Some people prefer cutting with the eggplant on its side. Do whatever is easiest for you.
When you get to the last piece of each eggplant, again take a thin slice of skin off to expose the meat of the eggplant. Lay each plank on the prepared pans without overlap. Brush each plank with the olive oil and sprinkle on salt and pepper. Bake the first side for 20 minutes.
Then remove the pans from the oven and carefully turn the planks over. Brush this side with olive oil and sprinkle with salt and pepper. This side will cook faster so only bake it for another 8 to 10 minutes. Ovens vary so just watch it. You want the eggplant tender and beginning to brown.
While the eggplants bake, prepare the topping. You will use about 3 Tablespoons of the oil for this and about 1/4 teaspoon of salt. Remember that you already salted the eggplant and if you use feta, cheese, that also adds salt. Put everything into a mortar and pestle or small food processor. If you are using a mortar and pestle, bash everything to get a coarse, paste. If using a processor, pulse everything until you get a coarse paste. You want texture! If you are just chopping by hand, then add all of the chopped bits into a bowl and mix through with the olive oil, lemon zest and lemon juice.
Once the eggplant has finished baking, lay the planks on a platter in a pleasing arrangement. There is no one right way.
Spread the topping over the middle of the eggplant. If you are using feta, crumble it over the top. Drizzle a bit more olive oil and add a few cracks of pepper if you are using feta. Now enjoy!
