Eggplant has never been on my list of favorite foods, in fact I hated it when I was a child. One exception is Eggplant Parmesan, but then what doesn’t taste good smothered in tomato sauce and laden with cheese? I do occasionally buy eggplant and even grow it in the garden some years because I haven’t totally written it off as unfit for food. I cling to the possibility that I have never eaten it properly prepared, so when I saw the little Thai eggplants at the Super G Mart I was inspired to give them yet one more try.
I made cuts most of the way through the eggplants and forced harissa paste into the cuts. I put them in a 400ºF oven to roast while I put together a salad. When the eggplants looked about done I slid a slice of goat cheese into each one and put them back in the oven.
For the salad I cut up red onion, Bosc pears and strawberries from the garden. To that I added black lentil sprouts and chopped cilantro.
For the dressing I used home cultured buttermilk to which I added chives, lemon balm (melissa), fresh dill weed, parsley, minced garlic, crushed celery seeds and a pinch of dry Italian herbs. I used xanthan gum to thicken the dressing.
I was very pleased with how the eggplant turned out. The salad was good too.