Eggplant Rustica

Curious about what’s in this week’s veggie box? Check here!

Check out a short video of me making the dish here

Spice profile: Aleppo pepper, basil, cinnamon, cloves, coriander, cumin, fennel, garlic, onion, oregano, paprika, red chile flakes, rosemary, smoked paprika, sumac, turmeric, and Urfa chiles

Take 1 good-sized eggplant and slice it into ½-inch steaks. Sprinkle both sides lightly with salt and set the slices in a colander to drain for about 20 minutes.

While the eggplant rests, slice 2 to 3 firm tomatoes about ¼-inch thick. Grate about 2 cups Parmesan cheese and combine it in a bowl with the full spice packet, about 2 teaspoons of Roasted Mediterranean Baked Eggplant seasoning.

Optional: Thinly slice 1 scallion or spring onion for topping.

After the eggplant has rested, rinse off the excess salt and pat the slices dry. Arrange them in a single layer on a parchment-lined baking sheet.

Top each piece of eggplant with a slice of tomato, followed by a generous spoonful of the Parmesan and spice mixture. If using scallions, scatter a few pieces over the top.

Bake at 350°F for about 35 minutes, or until the eggplant is completely tender. Finish under the broiler for a minute or two, watching closely, until the cheese is browned and crisp.

Optional balsamic reduction: While the eggplant is baking, pour 1 cup balsamic vinegar into a small, heavy-bottomed saucepan. Bring it to a gentle boil, then reduce the heat and simmer, stirring occasionally, until it has reduced by about half and lightly coats the back of a spoon. It is better to stop a little early than go too far, since it will continue to thicken as it cools.

Transfer the baked eggplant to plates and drizzle with the balsamic reduction, if using.

Enjoy it on its own, as a side dish, or piled over pasta!