Recipes

Name: Harissa & Walnut Stuffed Baby Eggplant with Almond Chimichurri Drizzle
Prep time: 20 min
Cook time: 40 min
Yield: 10 Servings
Ingredients: 10 baby eggplants (cut in half lengthwise, w/ stem attached); 10 tablespoons extra virgin olive oil, divided; 2 cups finely sliced onions; 4 minced large garlic cloves, divided; 2 cups Fisher Chef’s Naturals Walnuts, finely chopped; 2 tablespoons tomato paste; 1 tablespoon harissa paste; 6 tablespoons freshly squeezed lemon juice, divided; 1 1/2 cup finely chopped parsley, divided; 1 teaspoon honey; 3/4 cup Fisher® 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; For food safety, gently rub produce under cold running water.

Harissa & Walnut Stuffed Baby Eggplant with Almond Chimichurri Drizzle

Appetizers, Almonds, Walnuts

Yield: 10 Servings
Prep Time: 20 Mins.
Cook Time: 40 Mins.
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!

Ingredients

10 baby eggplants (cut in half lengthwise, w/ stem attached)
10 tablespoons extra virgin olive oil, divided
2 cups finely sliced onions
4 minced large garlic cloves, divided
2 cups Fisher® Chef’s Naturals Walnuts, finely chopped
2 tablespoons tomato paste
1 tablespoon harissa paste
6 tablespoons freshly squeezed lemon juice, divided
1 1/2 cup finely chopped parsley, divided
1 teaspoon honey
3/4 cup Fisher® 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
For food safety, gently rub produce under cold running water.

Directions

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!