Roasted Eggplant with Pink Peppercorns, Yogurt & Date Syrup
Eggplant’s got a bit of a bad rap. In the wrong hands, it can turn out bitter and rubbery—nobody wants that! The good news? Both of these are totally fixable. My advice? Cook it longer than you think and don’t skimp on the olive oil. Seriously, don’t.
This recipe calls for Thai or Indian eggplants, which are smaller and less bitter than the ponderous and far more common globe variety. Try to source those if you can since both are a breeze to prepare—no pre-salting needed!
And then, there’s the magic of pink peppercorns. These rosy little spheres aren’t related to your everyday black peppercorns; they’re softer, sweeter, and can be eaten whole for a burst of flavor. Plus, they add a pop of color that makes your dish look as good as it tastes. Pairing pink peppercorns with roasted eggplant and a drizzle of creamy yogurt and date syrup makes for a show-stopping combo that’s anything but boring. Enjoy this as a side alongside a fragrant pot of rice or or save some for the next day to enjoy on sourdough toast.
INGREDIENTS
⅓ c (40g) walnuts
1 Tbsp pink peppercorns, chopped + extra for garnish
1 Tbsp + 2 tsp date syrup, divided
¼ c + 1 tsp olive oil
~3 ½ -4 c small Thai or Indian eggplants, destemmed and quartered
1 tsp salt
2 Tbsp yogurt
2 tsp lemon juice
Fresh mint or parsley to garnish
Finishing salt
DIRECTIONS
Heat the oven to 350°F (175°C).
In a small bowl mix walnuts, pink peppercorns, 2 tsp date syrup, 1 tsp olive oil and a pinch of salt. Transfer to a parchment lined baking sheet and bake for 8-10 minutes until the walnuts smell fragrant and have browned lightly. Set aside
In a large bowl add eggplant, the remaining ¼ c of olive oil and salt. Transfer to a parchment lined baking or roasting pan and cover with aluminum foil. Bake for 20 minutes and remove the foil. The eggplant should be tender and the skin will have darkened and be more of a matte brown than shiny purple.
Continue to bake for about 15 more minutes until the eggplant is tender and lightly browned. Make sure to flip the pan and stir halfway through, to ensure even cooking.
In a small bowl mix yogurt, lemon juice and a pinch of salt. Set aside.
To assemble, transfer eggplant and walnuts to a serving platter, distributing them evenly. Drizzle with yogurt and the remaining 1 Tbsp of date molasses. Sprinkle on herbs, additional pepper and flaky salt. Serve immediately.
Serves: 4-6