Summer
Roasted Eggplant with Artichoke Hearts and Salsa Verde
Popular on Food52
5 Reviews
streborsirk
February 16, 2020
We made this for a family dinner and it was a hit, even with eggplant skeptics. Grocery was out of chives so we subbed scallions. We also decided to include some mint, which added a sweet note to the sour, herbal salsa.
PhoebeLapine
September 11, 2009
Katie, Susan,
So glad you both enjoyed the recipe! Toasted nuts sounds like such a wonderful addition--I wish I had thought of it! Perhaps the next time I make this it will be over pan-fried cod with golden brown pine nuts on top.
Thanks again!
So glad you both enjoyed the recipe! Toasted nuts sounds like such a wonderful addition--I wish I had thought of it! Perhaps the next time I make this it will be over pan-fried cod with golden brown pine nuts on top.
Thanks again!
katieb
September 7, 2009
Our garden is overflowing with eggplant right now, so I've made this twice already as a nearly-vegetarian pasta topping. I added some crumbled goat cheese and toasted walnuts - a PERFECT dinner and definitely one I will continue to make. Very highly recommended.
Susan
September 6, 2009
My roommate and I made this for a dinner party, with pan fried cod fillets as the white fish, and it was a huge hit. It was gone in 20 minutes. We used canned artichokes in water instead of marinated and it was delicious. Highly recommended.
See what other Food52ers are saying.