Eggplant and Pear and Pecorino Salad
Author: 
Recipe type: Salad
 
Grilled eggplant drizzled with a parsley, chives and garlic vinaigrette and topped with cognac pears, honey and pecorino.
Ingredients
  • ¼ cup pine nuts
  • 1 tsp olive oil
  • 1 large eggplant, cut in ¼ inch slices
  • ¼ cup olive oil
  • Fresh ground pepper and sea salt
  • 1 tbsp butter
  • 2 pears (preferably ripe)
  • 1 tbsp Cognac
  • 3 tbsp olive oil
  • 1 garlic clove, minced
  • 1½ tbsp sherry vinegar
  • 2 tbsp chopped parsley
  • 1 tbsp chopped chives
  • Salt and pepper to taste.
  • 1 tbsp honey
  • Shavings of pecorino cheese
Instructions
  1. Heat a small skillet over medium high heat. Add olive oil and pine nuts. Saute until browned, about 4-6 minutes.
  2. Brush eggplant with olive oil and season with salt and pepper. Grill for 2-3 minutes per side until soft.
  3. In a large skillet, melt butter. Add pears and sauté until lightly softened, about 3-4 minutes. Add cognac and toss. Remove from heat.
  4. Whisk olive oil, garlic, 1 tbsp parsley, ½ tbsp chives, vinegar and salt and pepper.
  5. Arrange eggplant slices on a platter. Drizzle with vinaigrette. Top with pear and drizzle with honey.
  6. Scatter pine nuts and remaining parsley and chives over the top and serve.
Recipe by Weekend Table at https://weekendtable.com/2012/09/09/eggplant-and-pear-and-pecorino-salad/