Roasted eggplant with golden raisin-pine nut vinaigrette and feta from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • IsaSim on June 19, 2014

    This was a mega hit with our small family. Cannot add much to Breadcrumbs note, except it works too with pine nuts!

  • Breadcrumbs on March 16, 2014

    p. 75 - Wow! This is an appetizer that dazzles. Such a unique flavour and textural profile. I subbed sliced almonds for the pine nuts but otherwise made as set out. Salty, sweet, creamy, crunchy, tender…you name it, this dish has it all, in spades. BL suggests that this recipe is ideal with fairly eggplants and you can bet that I’ll be seeking them out this summer but let me tell you, even with cubed Italian eggplant, off-season, this dish was sensational and totally impressed our guests. A dish that is far, far greater than the sum of its parts. So different and flavourful. I love it when a cookbook introduces you to something you’d never have come up with yourself and believe me, this was one such occasion. Because individual components can be prepared in advance this is a perfect company dish. Beware though, it is quite rich…but worth every calorie. Photos here: http://chowhound.chow.com/topics/967243#8818239

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