TLC Cooking "Emeril's Mediterranean Eggplant"

Emeril's Mediterranean Eggplant

Planet Green

INGREDIENTS

2	large eggplants, ends trimmed, sliced crosswise into 1/3-inch slices
2 tablespoons	salt
2 tablespoons	sugar
1	red bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces
1	yellow bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces
1	green bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces
1	orange bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces
1/3 cup	olive oil
Kosher salt and freshly ground black pepper
1 teaspoon	cumin, toasted and ground
1 teaspoon	smoked paprika
2 tablespoons	parsley, chopped
2 tablespoon	mint, chopped
1 tablespoon	honey
1	lemon, zested and juiced

PREPARATION:

Method:

Place the eggplant slices on a wire rack and sprinkle with salt and sugar on both sides. Set aside until eggplant begins to "sweat," usually 15 to 20 minutes.
Preheat a grill to medium-high. Arrange the eggplant and pepper slices on a large baking sheet and brush all pieces on both sides with the olive oil. Season with Kosher salt and black pepper. Transfer to the grill, in batches if necessary, and cook until softened and nicely marked, 15 to 20 minutes, turning occasionally to promote even browning. Transfer eggplant and peppers to cutting board and coarsely chop. In a medium mixing bow, combine chopped vegetables with the cumin, paprika, parsley, mint, honey, lemon zest and juice. Season with salt and pepper. Allow to rest for 1 hour for flavors to combine. Serve with Preserved Lemon Bricked Chicken.
To serve, garnish with mint and parsley.

This recipe appears in: Vegetarian

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