A skillet, some oil, water, and low heat can be the perfect substitute for the least-loved appliance of summer. Yogurt provides a creamy base, and apricots add a fresh touch.
Fresh and Oven-Free
I have to admit that the other day, when I tried this combination of eggplant, yogurt, and apricot for the first time, I smiled and automatically thought: “I love cooking.” I was on my terrace, it was sunny and 22 degrees; I suppose that also influenced it. But there are so many times that I continue to be surprised by how simple, different, and fun combinations can be so delicious and bring me so much joy when eating them.
This ‘salad’ is one of them. After trying so many things, I have a certain ease in identifying which flavors can work well together – even without having tasted them that way before – and something told me that this combination was going to stay on the home menu all summer. Following the formula proposed by chef Samin Nosrat combining salt, fat, acid, and heat never fails in the kitchen, so I’ll tell you how to apply it and make this dish perfect as a starter, appetizer, or on a long table to multiply quantities and share with many friends. I also recommend accompanying it with slices of good sourdough bread!
Time: 40 minutes Difficulty: Requires a bit of patience
Ingredients
For 2 people:
- 1 large eggplant, striped or purple
- 2 ripe apricots
- 1 lime
- 125 g Greek yogurt, unsweetened
- 3 tablespoons sesame oil (or olive oil, or half and half)
- 1 tablespoon white miso paste (or 2 tablespoons soy sauce)
- 1 tablespoon white wine or apple cider vinegar
Instructions
- Roast the Eggplant: Remove the stem and cut the eggplant in half lengthwise. Heat a skillet over medium heat with the oil, and sear the eggplants on the flesh side for about 10 minutes until golden brown and colored.
- Create a Marinade: In another bowl, mix six tablespoons of water with the miso paste and vinegar. When the eggplants are seared, baste them with the mixture and reduce the heat.
- Simmer: Cook over low heat for 20-30 minutes, depending on the size of the eggplant, until very soft and the flesh easily comes away from the skin.
- Add Liquid Gradually: If the water evaporates too quickly, add a little more at a time until they are cooked through, without ever having more than a centimeter of liquid (it’s better to repeat the process, so they have a roasted texture and flavor, not boiled).
- Remove the Flesh: Turn off the heat and, using a fork, remove the flesh from the eggplants. If they are well cooked, it should come out very easily.
- Assemble the Salad: To plate, put the yogurt in the base of the dish. Then the eggplant strips, the apricot cut into quarters, the lime zest, and a drizzle of extra virgin olive oil. If there is any liquid left in the pan, reduce it and add it to the dish as well.