Roasted eggplant salad with chili pepper water and mint
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Roasting
This recipe was inspired by a lunch I prepared using ingredients from the garden. One friend brought beautiful heirloom Listada di Gandia eggplants and Hawaiian chili peppers from her garden, while the mint came from another friend’s raised bed. I had wanted to come up with a simple eggplant dish, one that did not involve frying. Chili pepper water is a local favorite – people here put it on just about everything. I roasted up the eggplants, made my version of chili pepper water and topped it all with fresh mint. Bright, with sweet and sour notes, and just a hint of heat from the chili peppers, it has become my summer staple for using eggplant. Just in time for weeks on end of gorgeous globes in my CSA box. It is delicious as a salad, but would also be lovely as a topping for crostini.
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