Nun’s Island Farmers Market Recipes: Spiced Eggplant Confit and Deconstructed Greek Salad

1 medium eggplant (about 1 1/2 lbs), cut into 1/2″ dice
3 tbsp olive oil
1/2 tsp salt
1/8 tsp pepper
2 teaspoons ground ginger
2 teaspoons paprika
2 teaspoons ground cumin
¼ teaspoon cayenne
1 teaspoon lemon rind, grated (or skip if using the 1/4 cup finely chopped sorrel add later, though you could add the stems of the sorrel when adding the spices)
1 cup red onions, chopped
1 tablespoon garlic, minced
2 cups tomatoes, roughly chopped
1 tablespoon lemon juice (or 1/4 cup finely chopped sorrel leaves)
2 tablespoons parsley, finely chopped

Preheat oven to 450 F.

Coat eggplant with 2 tablespoons oil, 1/4 tsp salt in a medium bowl. Heat oil in a large skillet or pot over medium heat. When hot, add onions and garlic and cook for 2 minutes. Add eggplant and stir to coat in oil. Cook 2 minutes more.

Combine ginger, paprika, cumin, cayenne and lemon rind (or sorrel stems) in the bowl you used for the eggplant. Add to the skillet and cook another 30 seconds. Add the tomatoes, stir, and reduce heat to medium-low. Cook for 20 minutes, stirring occasionally. Add a little water if the mixture starts to stick to the pan. Stir in lemon juice (or sorrel leaves) and parsley, and season with remaining 1/4 tsp salt and 1/8 tsp pepper. Serve with bread or pita.

Deconstructed Greek Salad