Warm Eggplant and Zucchini Salad

Cooked eggplant and zucchini salad topped with beetroot hummus, Greek yogurt and chilies. The salad is in a large white bowl, garnished with a sprig of mint, and laid out on a black and white striped tablecloth.

This gorgeous summery recipe is the very definition of food flexibility; it can be a warm, silky soft salad or a rustic, satisfyingly chunky dip. Eggplant and zucchini are sliced into fat rounds and pan-fried in a hot cast iron pan or, for all my lucky readers who have access to a barbecue, grilled outdoors. Add plenty of fresh herbs, pickled red onions, capers, and a zesty red wine vinegar dressing and the result you’re left with is a dish that’s equally perfect for lazily eating at a beach picnic or for picking away at while anxiously watching Sharp Objects in the dark (literally to prevent bugs from flying into my apartment and metaphorically, just how is this show going to wrap up without any loose ends?) What this recipe does require is time; time to let the vegetables reach the warmish side of room temperature, time to let the flavours mingle, and time to decide what you’re going to serve with this salad. In the picture above I’m leaning towards a more salad-like interpretation of the recipe, serving it with a generous dollop of Greek yogurt and beetroot hummus. If you’re planning on using this recipe as a warm eggplant and zucchini dip I gently (but fervently) urge you to buy the freshest pita bread you can find (or make your own if you’re a fan of homemade baking projects) to use for scooping up big piles of the stuff.

warm eggplant and zucchini salad:

1/4 cup (plus a little bit more) olive oil

1 Japanese eggplant, sliced into 1/2″ rounds on the diagonal*

2 zucchini, sliced into 1/2″ rounds on the diagonal*

1/2 large red onion, cut into thin half-moon slices

1/4 cup red wine vinegar

1/2 cup fresh mint, loosely torn

1/2 cup fresh basil, loosely torn

2 Tbsp. capers, roughly chopped

1 clove garlic, minced

Pinch dried red chili flakes

Kosher or Maldon salt, to taste

Freshly cracked pepper, to taste

*Slicing the vegetables on the diagonal will create more surface area for them to cook.

  1. Add 1/4 cup of olive oil to a large cast-iron or stainless steel skillet. Warm over medium-high heat until the oil just begins to sizzle.
  2. Working in batches, pan-fry the sliced eggplant and zucchini until golden brown on each side. The eggplant will soak up a lot of oil, so you may need to add extra in between batches. Don’t crowd the skillet, the eggplant and zucchini pieces shouldn’t touch each other. Remove the vegetables from the hot oil and drain on pieces of paper towel.
  3. In a large bowl, toss together the red onion slices and red wine vinegar. Set aside.
  4. When the eggplant and zucchini are cool enough to handle, cut them into a rough dice. Add them to the red onion and red wine vinegar mixture.
  5. Gently fold in the rest of the ingredients, tasting for seasoning before and after the salad has had a chance to sit. Let the salad marinate for at least 20 minutes and up to 24 hours before eating.

So we went to see Beach House on Sunday night at The Orpheum (my favourite concert venue in town!) and I’m SO glad we got there early enough to catch the opener, Sound of Ceres. In fact, I think I preferred the Sound of Ceres show out of the two performances; the visuals, the sound, and the vibe were 100 percent gorgeous. They reminded me of so many of my loves: Broadcast, Slowdive, Elizabeth Fraser, The Ruby Suns, and Royksöpp. If you love ethereal, space-aged dream pop then give everything else they’ve made a listen, it’s a total pleasure and a treat.

Sound of Ceres – Ember Age

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