The Mediterranean Recipe
Lightly Fried Eggplant, Confit Tomatoes, Red Onion, Arugula, Burrata, Pistachio Pesto
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Ingredients
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Eggplant Preparation
Confited Tomatoes
Salad Components
Pistachio Pesto
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle the slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices for about 3-4 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Confited Tomatoes
- 3
Prepare the Tomatoes
Preheat your oven to 250°F (120°C). Place the cherry tomatoes in a baking dish. Add crushed garlic cloves and fresh thyme sprigs, then drizzle with olive oil.
- 4
Confit the Tomatoes
Bake the tomatoes for 1 to 2 hours until they are soft and juicy. Remove from the oven and set aside.
Salad Assembly
- 5
Slice the Onion
Thinly slice the red onion. You can soak the slices in cold water for 10 minutes to mellow the flavor if desired.
- 6
Prepare the Arugula
Rinse and dry the arugula leaves. Set aside.
- 7
Assemble the Salad
In a large serving platter, layer the fried eggplant, confited tomatoes, red onion slices, and arugula. Place the burrata cheese in the center.
Pistachio Pesto
- 8
Make the Pesto
In a food processor, combine pistachios, basil, garlic, and salt. Pulse until coarsely chopped. While the processor is running, slowly add olive oil until the mixture is smooth. Stir in the Parmesan cheese.
- 9
Serve
Drizzle the pistachio pesto over the assembled salad and serve immediately.
