Crispy Eggplant w/Fresh Mozzarella, Tomatoes, Pickled Raisins, and Mint

Name: Crispy Eggplant w/Fresh Mozzarella, Tomatoes, Pickled Raisins, and Mint
Ingredients: 5 sprigs mint, leaves torn into pieces; 2 slicer tomatoes (1 lb | 455 g), as ripe as possible, cored and cut into large irregular chunks; ½ tsp (3 g) freshly ground black pepper; Zest of 1 lemon (1 Tbsp | 3 g); ¼ cup (35 g) garlic bread crumbs; ½ tsp (3 g) salt; ½ cup (120 ml) olive oil; 1 large or 2 medium (1½ lb | 680 g) eggplant, cut into large chunks; ¼ cup (60 ml) cream; 2 balls (16 oz | 455 g) fresh mozzarella; ½ cup (120 ml) brown sugar–vinegar sauce; 1 cup (140 g) golden raisins

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Make this with hot eggplant or eggplant that has been roasted and cooled. Room-temperature eggplant has the same allure as takeout food the morning after. It is slightly greasy and incredibly satisfying. Plus, a room-temperature dish means that you don’t have to be in the kitchen right up to the moment that the food is served.

Ingredients

1 large or 2 medium (1½ lb | 680 g) eggplant, cut into large chunks

Side dish
Vegetarian
Autumn

Method

Heat the oven to 400°F (200°C).

Toss the eggplant with the olive oil and salt. Put on a greased, foil-lined baking sheet and roast until golden brown and tender, about 25 minutes.

Combine the raisins with the