Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper third. Line a rimmed sheet pan with parchment paper.

2. 2.

   Spread 2 ounces walnut halves on the sheet pan and toast until fragrant, about 5 minutes. Transfer the toasted walnuts to a cutting board, coarsely chop them, and set aside.

3. 3.

   Cut 1 large eggplant into 1-inch cubes. On the sheet pan, toss together:

   • 1 large cubed eggplant
   • 2 tablespoons extra-virgin olive oil
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon smoked paprika
   • 4.5 grams fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread in one layer and roast for 22 to 25 minutes, turning once, until deeply browned and tender.

4. 4.

   While the eggplant roasts, make the tomato-herb mixture. Combine in a serving bowl:

   • 8 ounces Vine Ripe Tomato, cut into 3/4-inch pieces
   • 2 ounces red onion, thinly sliced
   • 1 garlic clove, finely grated
   • 1/4 cup loosely packed cilantro leaves and tender stems, chopped
   • 1 tablespoon red wine vinegar
   • 2.5 grams fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Let stand until the eggplant is ready so the onion softens slightly and the tomato releases some juice.

5. 5.

   Let the roasted eggplant cool on the pan for 10 minutes. Fold it and the toasted walnuts into the tomato-herb mixture, then let the salad stand for 2 minutes so the eggplant absorbs the dressing.

6. 6.

   Spoon onto a shallow platter and serve warm or at room temperature as a BBQ side for 2.

Want more detail? See the temperature guide.