Kuzina's butterflied roasted eggplant salad
30 minutes, plus 2 hours steeping time for the aromatic olive oil
The garlic olive oil and aromatic olive oil can be prepared up to 2 days in advance.
Garlic olive oil
Peeled cloves from 1/2 head of garlic, about 7 to 8 cloves
1 cup extra-virgin olive oil, preferably Greek
In a small saucepan, combine the garlic and oil and cook over low heat until the garlic turns a faint golden color, about 20 minutes. Remove from heat, strain and discard the garlic cloves. This makes about 1 cup garlic-infused oil, more than is needed for the remainder of the recipe. The oil will keep up to 2 days, refrigerated.
Aromatic olive oil
1 bunch fresh herbs (any type desired)
3/4 cup extra-virgin olive oil, preferably Greek
Blanch the herbs in a pot of boiling water until brightly colored, about 20 seconds. Drain and dry thoroughly. Place the herbs in a blender and pulse to chop, then add the olive oil and pulse to combine. Set aside for about 2 hours to steep, then strain through a fine-mesh strainer. This makes about 3/4 cup aromatic oil, more than is needed for the remainder of the recipe. The oil will keep for to 2 days, refrigerated.
Garlic olive oil, as desired
1 teaspoon salt
1 tablespoon diced tomato
1 tablespoon crumbled Greek feta cheese
1/2 teaspoon chopped thyme
1/4 teaspoon chopped parsley
Aromatic olive oil, as desired
1. Roast the eggplant on a grill or stovetop burner until charred on all sides and the interior is very soft, 6 to 10 minutes depending on the heat.
2. Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.
3. Drizzle over a little garlic olive oil, the salt, tomato, feta and thyme. Garnish the eggplant with parsley and a drizzle of aromatic olive oil. Serve immediately.