Aubergine, the French word for eggplant, derives from the Arabic al-bādinjān, and sounds more fitting for this regal, mediterranean-spiced salad than the hard consonants of the English word. Hearty enough for a main course, I adapted this recipe from a recent Gourmet magazine that included lovely illustrations of this deep purple gem.
Roast Aubergine and White Bean Salad
Despite a somewhat lengthy list of ingredients, this salad comes together quickly, perfect for a healthy weeknight dinner.
1 medium eggplant, cut into small cubes
1 small zucchini, cut into small cubes
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 can white kidney beans, rinsed and drained
2 tablespoons fresh lemon juice
1/4 teaspoon sugar
2 medium heirloom tomatoes, chopped
Preheat oven to 425.
Toss eggplant and zucchini cubes with olive oil, salt and pepper. Spread on lightly oiled rimmed cookie sheet and place in oven. Roast, stirring frequently, until veggies are golden brown and tender, about 20-25 minutes.
While the veggies are roasting, heat 1 tbsp olive oil in a saucepan over medium heat. Add scallions and cook, stirring frequently, 3-4 minutes. Add cumin, coriander and cayenne, stir for about a minute. Add beans and stir, cooking for 3-4 minutes. Remove from heat and set aside.
Remove eggplant and zucchini from oven when cooked through and set aside.
In a medium bowl, whisk together lemon juice, sugar, and 4 tbsp. olive oil. Add eggplant, zucchini, beans and chopped tomatos to bowl. Mix gently and serve with a dollop of fresh ricotta if you happen to have some.