This is a show-stopper. The eggplant is rich and savory from the ajwain and fennel while the cherries add a sweet, fresh brightness.
makes 6-8 pieces
ingredients
1 large purple eggplant
Pinch of salt
4+ Tbsp EVOO
Generous pinch ajwain
1 tsp black pepper
2 Tbsp crumbled or sliced feta
Generous pinch fennel seeds
10-12 pitted and sliced fresh cherries
Small handful sunflower sprouts or finely chopped mint leaves
Lime wedges
instructions
Preheat the oven to 450 F. Slice the eggplant ¾ inches thick and salt each side generously. Set aside for the salt to extract the water from the eggplants for 10-20 minutes. Drain and gently squeeze the water out by pressing with your palm.
Toss the eggplant slices with EVOO, ajwain and black pepper. Lay on a parchment or foil lined baking sheet. Bake the eggplant for 10-12 minutes making sure both sides have a nice golden brown color. Turn the temperature down to 350 F and bake for another 5-7 minutes or until the eggplant is cooked through yet holds its shape.
Crumble or slice the cheese on the roasted eggplant, sprinkle the fennel on top and place 2-3 pieces of sliced cherries on the cheese and bake for another 2-3 minutes or until the cheese has softened.
Remove the eggplant from the oven and let it rest for 5 minutes. Sprinkle with herbs or sprouts and place the lime wedges around the eggplant just before serving.
ideas / variations
For a vegan option, omit the cheese.
Substitute cherries for mango or peaches. Add crushed nuts like pistachios or pine nuts.
To give the eggplant more heat, add sliced serranos or sprinkle red chili powder.
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