Roasted Eggplant with Cherries, Whipped Feta and Pine Nut Dressing

Roasted Eggplant with Cherries, Whipped Feta and Pine Nut Dressing

I really stumbled upon this Pine Nut Dressing by accident, and it's worth making on its' own honestly. It would be good on anything.

This would make a a great vegetarian main course but better yet, it would also be a delightful feature of a multi-course meal or family style feast.

Author

Cait Bermuhler

Prep Time

30 minutes

Cook Time

20 minutes

Servings

4

Ingredients

• 100g feta
• 200g labneh
• 3 small eggplants
• 60 harissa
• 10g All the Good Spices
• 1 dozen or so cherries
• 5-10 leaves of mint
• 10g Hot Maple
• 50g unsalted butter
• 30g Hot Maple
• 100g pine nuts

Directions

1. Add feta to blender, and blitz of high for 15-30 seconds or until broken up.
2. Add labneh and blend until smooth.
3. Preheat oven to 385º.
4. Halve eggplants length wise.
5. Score the cut face of the eggplants.
6. Brush the scored face of each eggplant with harissa and season with All the Good Spices.
7. Roast for 12-16 minutes or until eggplants are tender.
8. Pit and half cherries.
9. Toss with Hot Maple and mint.
10. Melt butter in a pan over medium heat, stirring and swirling until it starts to smell toasty and the milk solids turn golden brown.
11. Add pine nuts, tossing to coat, swirling until the nuts turn golden brown.
12. Add Hot Maple, tossing until evenly glazed.
13. Pour over eggplants and serve immediately.