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Recipe: Sweet and Sour Eggplant from DBGB

Thick, creamy Greek yogurt and strips of fresh mint adorn Daniel Boulud's vividly flavored vegetable creation.

Lots of Mediterranean flavors come together in Daniel Boulud's eggplant dish. Photograph by Greg Powers.

Small, slender Japanese eggplants are used for Daniel Boulud’s vibrant veggie dish, which would make an excellent starter or side. Serve the eggplant with a hefty dollop of sumac yogurt—it cuts through the tangy sweetness of the sherry vinegar and honey beautifully.

Serves 4

3 Japanese eggplants

4 tablespoons olive oil, divided

¼ cup honey

1 cup sherry vinegar

3 roma tomatoes, sliced in half lengthwise and seeds removed

1 small yellow onion, small-diced

1 clove garlic, smashed

3 sprigs thyme

½ cup Greek yogurt

½ teaspoon ground sumac

½ cup mint leaves, cut into thin strips

Salt, to taste

Preheat the oven to 350 degrees.

Trim the tops and bottoms of the eggplants and cut into pieces about 1½ inches thick. Arrange the eggplant on a sheet tray, cut-side facing up. Drizzle with 2 tablespoons of olive oil and season with salt. Roast in the oven for 20 minutes.

While the eggplant is roasting, combine the honey and the sherry vinegar in a small saucepan and bring to a simmer. Let the liquid reduce until it has the consistency of a syrup or glaze, about 5 to 10 minutes. Remove from the heat and set aside.

Using a box grater set over a bowl, grate the tomato flesh until only the skin is left. Discard the skins.

In a small saucepan set over medium heat, warm the remaining 2 tablespoons of olive oil. Add the onion, garlic, and thyme. Cook, stirring occasionally, until the onion in translucent, about 5 minutes. Add the tomatoes and their liquid and reduce the heat to medium-low. Cook slowly until the tomatoes and onions are soft. Keep warm.

In a small bowl, combine the yogurt with the sumac and season with salt.

To serve, transfer the roasted eggplant to a large saute pan, arranged cut-side up. Over medium heat, spoon the honey/sherry-vinegar glaze over each round of eggplant, basting continuously. Transfer the eggplant to a serving platter and top each eggplant with a spoonful of the stewed tomato mixture. Sprinkle the mint over top and serve with the sumac yogurt.