Good Eggs Lunch Table: Harissa Poached Eggplant & Stone Fruit Kale Salad
Our beloved chef Audrey is back from her month-long cross-country bike adventure and we couldn’t be happier! She’s been filling our table with the freshest veggies seasoned with bright, crisp herbs that just scream summer. See below for her recipe for a nice, light lunch!
EGGPLANT POACHED WITH APRICOTS AND HARISSA
2-3 medium eggplants, or assorted small varieties (fairytale, baby, Japanese etc)
3 pinches kosher salt
1 8oz jar of your favorite apricot jam, or 1 cup macerated apricots and a squeeze of lemon
1/4 cup white wine vinegar
2 tablespoons olive oil
1 tablespoons harissa
Fennel fronds, dill, or mint for garnish
Preheat oven to 350. Trim the stem from the eggplants and cut lengthwise into four 1/2 inch slices. Salt eggplant liberally on both sides and set to drain in a colander for about 10-15 minutes. Combine jam or apricots, vinegar, olive oil, and harissa in a bowl, add eggplants and turn to coat evenly. Line a baking pan with parchment paper and arrange the eggplant in one layer, then spoon the rest of the apricot marinade into the pan. Cover with a sheet of parchment and and a sheet of foil, crimping around edges for a good seal. Bake in oven for 35-40 minutes or until soft. If you like crispy eggplant, uncover and broil for 5 minutes. Garnish with fennel, mint or dill.
RED RUSSIAN KALE SALAD WITH LEMON CUCUMBER, PURPLE CARROTS, AND STONE FRUIT
1 bunch of Red Russian kale, de-stemmed and roughly chopped
2 small cucumbers, quartered. If they are larger de-seed and slice into bite-sized pieces
2-3 purple or rainbow carrots, sliced lengthwise
1 pint of purple stone fruit (plums, pluots, cherries, or all three!), pitted and quartered.
In a small jar combine:
1/4 cup olive oil
1 1/2 teaspoons sweet rice or chickpea miso
2 tablespoons apple cider vinegar (or any fruit vinegar)
Combine ingredients, toss with dressing, and enjoy!