2016 Fisher® "My Fresh Twist" Recipe Contest Finalist. This exotic vegetarian appetizer is fit for a king’s table! Perfectly roasted baby eggplant halves filled with an outrageous harissa-kissed walnut filling and are showered with a zesty almond chimichurri. Sheer delight!
10 baby eggplants (cut in half lengthwise, w/ stem attached)
3/4 cupFisher® Chef’s Naturals Sliced Almonds, toasted and finely chopped
1 jalapeño, seeded and minced
1/2 cup finely chopped cilantro
1/2 cup minced green onions
2 tablespoons red wine vinegar
2 teaspoons kosher salt, divided
3/4 teaspoon ground black pepper, divided
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut a 1/2 inch slit (lengthwise) through center of eggplant (without cutting all the way though); place eggplants on baking sheet, drizzle with 2 Tbsp olive oil and season with 1 tsp salt and 1/4 pepper; Bake for 20 minutes in pre-heated oven; elevate oven temperature to broil and bake for an additional 5 minutes. Remove from oven and cool completely.
Meanwhile, in a large non-stick skillet, sauté onions and 2 minced garlic cloves in 2 Tbsp olive till browned; add walnuts and cook (stirring occasionally) for about 5 minutes till aromatic; add tomato paste, harrisa, 2 Tbsp lemon juice, 1/2 cup chopped parsley, honey, 1/2 tsp salt (or to taste) and 1/4 tsp pepper ; cook over low heat for another 3-5 minutes; transfer to a bowl and set aside.
Combine the following chimichurri ingredients in a medium bowl: almonds, 1 cup parsley, 2 minced garlic cloves, jalapeño, cilantro, green onions, 4 Tbsp lemon juice, 6 Tbsp olive oil, red wine vinegar, 1/2 tsp salt and 1/4 tsp pepper; set aside.
To assemble, carefully pull open eggplant slit and fill with Harissa/walnut filling; place filled eggplants over a serving tray; drizzle with chimichurri. Enjoy!