Eggplant, Pear And Pecorino Salad Recipe

Name: Eggplant, Pear And Pecorino Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup walnuts; 1 (1 1/4-pound) eggplant, peeled and sliced lengthwise 1/4 inch thick; Extra-virgin olive oil; Salt; Freshly ground pepper; 1 tablespoon unsalted butter; 2 Bosc pears, peeled, cored and sliced lengthwise 1/4 inch thick; 1 tablespoon Cognac or other brandy; 1 clove (small) garlic, minced; 1 1/2 tablespoons red wine vinegar; 2 tablespoons parsley, chopped; 1 tablespoon chives, chopped; 1 tablespoon honey; Thin shavings of Pecorino Toscano cheese

Servings: persons

1/3 cup walnuts
1 (1 1/4-pound) eggplant, peeled and sliced lengthwise 1/4 inch thick
Extra-virgin olive oil
Salt
Freshly ground pepper
1 tablespoon unsalted butter
2 Bosc pears, peeled, cored and sliced lengthwise 1/4 inch thick
1 tablespoon Cognac or other brandy
1 clove (small) garlic, minced
1 1/2 tablespoons red wine vinegar
2 tablespoons parsley, chopped
1 tablespoon chives, chopped
1 tablespoon honey
Thin shavings of Pecorino Toscano cheese

1
Preheat the oven to 350u00b0. In a pie plate, toast the walnuts for about 5 minutes, until lightly browned. Let cool, then coarsely chop.
2
Light a grill or preheat a grill pan. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant over moderately high heat until lightly browned and tender, about 2 minutes per side.
3
In a large skillet, melt the butter. Add the pear slices and cook over moderate heat, tossing, until just starting to soften, 3 minutes. Add the Cognac and toss the pears to coat thoroughly; remove from the heat.
4
In a small bowl, whisk 3 tablespoons of oil with the garlic, vinegar, 1 tablespoon of the parsley and 1/2 tablespoon of the chives. Season the vinaigrette with salt and pepper.
5
Arrange the eggplant slices on a platter and drizzle with the vinaigrette. Arrange the pear slices over the eggplant and drizzle with the honey. Scatter the walnuts, cheese and the remaining 1 tablespoon of parsley and 1/2 tablespoon of chives over the top. Serve.

111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup walnuts, 1 (1 1/4-pound) eggplant, peeled and sliced lengthwise 1/4 inch thick, Extra-virgin olive oil, Salt, and more.

Yes, Eggplant, Pear And Pecorino Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant, Pear And Pecorino Salad

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