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INGREDIENTS 6-8 long eggplant, all about the same diameter 2 shallots 6-10 shiitake mushrooms 4 Tablespoons olive oil, divided 3/4 cup chopped flat leaf parsley, divided Zest and juice of one lemon 1 Tablespoon apple cider or sherry vinegar Salt and freshly ground pepper to taste 4 ounces feta, crumbled just before serving DIRECTIONS Broil eggplant 6 inches from flame until easily dented with a fingertip. Set aside to cool. Cut shallots and shiitakes into thin slices of similar size. Heat 2 Tablespoons olive oil in skillet and sauté shallots and shiitakes until tender. Remove from pan and set aside. Cut off the stem and remove the peel from each eggplant. Cut into 1 inch chunks. Mix eggplant with shallots and shiitakes. Add 1/2 cup chopped parsley, lemon zest, olive oil, lemon juice and vinegar. Stir to combine. Taste and add salt and pepper as desired. Serve topped with feta and a little of the reserved parsley. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
