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Recipes
Eggplant Shells
These delicate eggplant shells are roasted until golden and paired with a rich sun-dried tomato sauce for a simple yet flavorful dish. The natural sweetness of vine-ripened tomatoes balances beautifully with the nutty richness of pine nuts and olive oil. Light yet satisfying, this dish makes for an elegant appetizer or a wholesome addition to any meal.
Chef’s Tip
Ingredients
- 1 medium eggplant
- 2 tablespoons olive oil
- Sea salt and black pepper, to taste
- 1–2 large vine-ripened tomatoes
Sauce
- 1 pressed garlic clove
- ¼ cup olive oil
- 1 tablespoon raw honey
- ⅓ cup chopped sun-dried tomatoes
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon sea salt
- 2 tablespoons raw pine nuts
Directions
- Preheat oven to broil.
- Cut the top off the eggplant, then slice it into 12 rounds (¼-inch thick each).
- Pour olive oil onto a baking sheet and sprinkle with sea salt.
- Dip both sides of the eggplant slices into the oil and spread them evenly on the sheet.
- Broil for 8–10 minutes, until golden brown and tender. Let cool.
- Prepare the tomatoes: Slice into thin, almost translucent pieces.
- Make the sauce: Blend garlic, olive oil, honey, sun-dried tomatoes, pepper, sea salt, and pine nuts in a food processor until smooth.
- Assemble the shells: Spread a thin layer of sauce on each eggplant slice, add a few slices of tomato, and fold in half to form a “shell.”
- Serve immediately and enjoy!
Chef’s Tip
For extra depth of flavor, lightly toast the pine nuts before blending them into the sauce. If you love a bit of tang, add a splash of balsamic vinegar to the sauce for a richer finish.
