Dark bread, eggplant quark, and pickled beet stems

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Preparation info

  • Difficulty

    Medium

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you’re not up for making the eggplant quark, just spread the bread slices with plain quark, soft goat cheese, very thick labneh, or feta pureed in a food processor.

Ingredients

For the pickled beet stems

  • Stems from 1 bunch (about 3) beets
  • 1 cup (240 ml) white wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon whole allspice berries

For the eggplant quark

  • 1 large Italian eggplant (about 1 pound 5 ounces/600 g), or 3 or 4 long Asian eggplants
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • ½ cup (120 ml) quark or plain Greek yogurt (preferably full-fat) or labneh
  • Grated zest and juice of 1 small lemon

Method

Morning

Make the pickled beet stems: Put the beet stems in a heatproof nonreactive container (such as a canning jar or glass storage container, or a bowl). In a small saucepan or in a glass measuring cup in a microwave oven, bring the vinegar, honey, salt, and all-spice to a boil and stir to dissolve the salt and honey. Pour the liquid over the beet stems. Let cool for a few minutes, then cover and refrigerate.

Morning or Evening

Make the eggplant quark: Preheat the broiler to high and set a rack about 6 inches (15 cm) from the heat source.

Cut a large eggplant lengthwise into eighths, or small ones in half. Put them cut sides up on a baking sheet, drizzle with the oil, and sprinkle with salt and a few grindings of pepper. Broil until the eggplants are very soft and deeply browned, 15 to 20 minutes. Let cool for a few minutes, then scrape the flesh onto a cutting board and discard the peel and stem. Finely chop the flesh and scrape it into a bowl. Add the quark and stir it in vigorously with a fork. Add the lemon zest and juice, and season with more salt (about ½ teaspoon) and pepper, if needed.

Evening

Spread the bread with the eggplant quark, top with the beet stems (chop them first for easier eating, or leave them whole for dramatic effect), and serve.

To serve

  • About 6 thin slices of dark bread, such as good pumpernickel or whole wheat