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Author Notes: A smoky, nutty, sweet, slightly tangy mess of caramelized eggplant topped with crunchy pecans and fresh chives from the garden. —Eve Fox
pounds eggplant (3 medium or 8-10 slender Japanese eggplants)
teaspoons freshly ground black pepper
teaspoons garlic powder
cup pecans, toasted and coarsely chopped
handful fresh chives, washed and chopped
cup drained, crumbled feta cheese (optional)
tablespoons sea salt
tablespoons olive oil
tablespoons pomegranate molasses
- Slice the eggplant into wedges or chunks of roughly the same size and shape to ensure even cooking. Sprinkle liberally with salt and set in a colander or sieve in the sink to drain, turning a few times to ensure that the salt coats the eggplant slices evenly. Preheat the oven to 400 degrees.
- Let the eggplant sit for 30 minutes then give a quick rinse to remove some of the salt. Toss the eggplant slices with the olive oil, molasses, pepper and garlic powder, turning until everything is well-coated with the mixture, then put it in the oven to roast, turning every 15-20 minutes to avoid burning or sticking. Cook until you are satisfied with the results which should be soft and caramelized - the exact cooking time will vary depending on how large or small you've cut your eggplant but I'd guess that it will take at least 35-40 minutes. This gives you plenty of time to toast and chop the pecans and chop up the chives.
- Remove the eggplant from the baking sheet with a metal spatula and place in the serving bowl or platter of your choice. Top with the pecans, chives and feta cheese, if you choose to use it. Drizzle with a little olive oil and serve.