I was thrilled when I came across this recipe from owner and chef Susan Spicer of Bayona New Orleans , located in the French Quarter. The food is always top notch and fresh. I love this unique eggplant appetizer , try it …I am sure you will too !
Bayona New Orleans
Serves 4 to 6
The restaurant serves this smoky salad with tapanade and toasted French bread.
1 large eggplant (1 1/2 lbs)
1/4 cup finely chopped red onion
1 plum tomato , peeled , seeded , and chopped
1/4 tsp minced garlic
2 tbs olive oil
2 tbs fresh lemon juice
2 tbs chopped flat leaf parsley
1 tbs chopped fresh basil
3/4 tsp salt
3/4 tsp black pepper
Prick eggplant several times with a fork . Roast eggplant in a dry cast – iron skillet over moderately high heat, turning frequently, until skin is blackened and pulp is completely softened, 40 to 50 minutes.
Transfer eggplant to a cutting board and cool 10 minutes , then peel off skin and coarsely chop pulp ( it’s fine if a few specks of charred skin remain . )
Combine eggplant with remaining ingredients.
You can roast and chop the eggplant 1 day ahead and chill , covered . Bring to room temperature before combining with remaing ingredients.