Eggplant with Grapes and Feta Cheese
Appetizers • Kazakhstani
Description
In a classic pairing of eggplant and young brined cheese, Chef John Smith from a popular American restaurant introduces sweet dark grapes. Here, the roasted eggplant reveals all its potential: a slightly astringent flavor, silkiness, and its ability to coexist not only with any vegetables but also with sweet berries, absorbing not just oil and salt but also fruit juice and sugar. To add the finishing touch, one needs to acquire sriracha sauce and soy sauce with tamarind paste — all of which can be easily found in Chinese grocery stores and exotic spice shops.
Ingredients
- Eggplants 15 oz
- Feta cheese 5 oz
- Merlot Grapes 5 oz
- Black sesame seeds 0 oz
- Lemon Balm 0 oz
- Olive Oil 0 fl oz
- Soy Sauce 0 fl oz
- Garlic 1 clove
- Sriracha to taste
- Toasted Sesame 5 oz
- Chips to taste
Step-by-Step Guide
Step 1
Peel the eggplants, cut them into large cubes, brush with olive oil, and roast in a preheated oven at 390°F for 15-20 minutes.
Step 2
Cut the cheese into cubes roughly the same size as the eggplant. Crush the hazelnuts. Halve the grapes and remove the seeds.
Step 3
Place the eggplants and feta in a salad bowl, add finely chopped garlic, and sprinkle with sesame seeds.
Step 4
Mix sesame oil, soy sauce, and a dash of sriracha hot sauce. Dress the salad with the resulting complex sauce. Garnish with lemon balm and vegetable chips.
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