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Eggplant Compote

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Yields about 2 cups.

The smoky-sweet flavors of compote are a beautiful complement to Middle Eastern-Style Flank Steak, but it makes an equally delicious topping for grilled lamb chops or bruschetta.

  • 1 large or 2 medium shallots, thinly sliced
  • 1 Tbs. vinegar (red-wine, sherry, or balsamic)
  • 1 medium eggplant (about 1 lb.), peeled and sliced 1/2 inch thick crosswise
  • 1/4 cup extra-virgin olive oil
  • Pinch ground cumin
  • Pinch ground coriander
  • 1/4 tsp. kosher salt; more to taste
  • A few grinds black pepper
  • 1 Tbs. each chopped fresh parsley and mint

Toss the shallots and vinegar in a medium bowl; set aside. Prepare a medium grill fire. Put the eggplant in a bowl and sprinkle with 2 Tbs. of the oil, the cumin, coriander, salt, and pepper; toss to coat. Grill until well browned and softened, 3 to 5 min. per side. When cool, cut into 1/2-inch dice. Toss in the bowl with the shallots; add the herbs. Transfer to a serving bowl. Just before serving, drizzle with the remaining 2 Tbs. oil and season with salt.

nutrition information (per serving):
Size : per 1/2 cup; Calories (kcal): 160; Fat (g): fat g 14; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 2; Protein (g): protein g 1; Monounsaturated Fat (g): 11; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 150; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

Slicing the eggplant, salting, stacking and wrapping in plastic wrap to bleed out the 'bitter' is the first step. If you run out of oil, use more. This recipe has been a hit w/ the flank steak & we make it a few times a summer. Great for guests.

How do you sprinkle a pinch of spice over eggplant slices where the oil was immediately absorbed by only a few of the many slices. I was very disappointed in this recipe. Raw eggplant absorbs oil like a sponge. And the first slice that receives the oil generally is the last slice when the recipe calls for such a small amount. At the very best, the recipe should say to mix the coriander and cumin WITH the oil before pouring. Still, the recipe did not call for enough oil.

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