- 2 medium eggplant
- 1 tsp sea salt
- 1 tbsp olive oil
- 1/4 cup grainy mustard apple cider vinaigrette
- 1/2 cup pea shoots or micro greens
- 1 tsp smoked sea salt, optional
- 1/2 tsp shallot, minced
- 1 tbsp grainy dijon
- 2 tbsp apple cider
- 1 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
Whisk together shallot, dijon, apple cider and vinegar. Stream in olive oil until emulsified.
For the eggplant:
Slice whole eggplant lengthwise into 1/2” slices. Line a sheet tray with paper towel, and lay eggplant in a single layer. Sprinkle with sea salt to draw out moisture. Top with another layer of paper towel, and let sit for 30 minutes. Prepare a grill. Pat down eggplant until it is dry and coat with olive oil. Grill each side for about 4 minutes per side, creating cross hatch grill marks.
Remove from the grill, arrange on a large serving platter, and immediately drizzle vinaigrette liberally over the eggplant. Sprinkle with smoked sea salt to taste, and top with fresh pea shoots or micro greens to finish.
Recipe contributed by Faspa and Co.