Bel Canto Eggplant & Arugula Salad

Ann Patchett's poignant novel Bel Canto, provided the inspiration for this luscious salad.

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In the best-seller, a lavish state dinner is interrupted when terrorists take over a South American embassy. Healing begins when a French diplomat commandeers the guerilla-guarded kitchen to prepare an eggplant appetizer that soothes everyone's nerves. The dish inspired Chef James Brockman to create his own version of an eggplant starter—a salad exciting enough to serve at your next book club luncheon.

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Total Time : 45 minutes
Prep Time : 30 minutes
Cook Time : 15 minutes
Servings : Serves 6

Ingredients

9 Tablespoons Caramelized Onion Vinaigrette.
1 eggplant (see Chef’s Notes)
1 pinch of salt
2 Teaspoons olive oil (for lightly oiling baking sheet)
1/3 pound arugula (washed and dried)
5 oz. roasted red bell peppers, cut into strips
1/2 cup pine nuts (3 ounces)
1 small red onion (1/4 lb.), sliced into rings (soak in cold water, if desired, to remove some of the sharpness)
8 oz. goat cheese, crumbled, if desired

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Directions

step 1Preheat oven to 350° F.

step 2Premake the Caramelized Onion Vinaigrette. It can be made a few days ahead of time and refrigerated in a Ziploc® Brand Twist ’n Loc® Container for two to three days.

step 3Spread pine nuts on a cooking sheet and toast in 350° F oven for 5-6 minutes, until golden brown. Let cool.

step 4Turn on broiler and heat to 500° F.

step 5Wash and dry the eggplant and cut into 1/2-inch slices (see Chef’s Notes).

step 6On a baking sheet lined with paper towels, place the eggplant in a single layer. Sprinkle the eggplant with a pinch of salt and let set for 20 minutes. (This will remove the excess water from the eggplant.) After 20 minutes pat the eggplant dry with paper towels.

step 7Lightly oil a baking sheet with 2 teaspoons of olive oil. Place the eggplant slice in a single layer on a baking sheet and brush with approximately 3 Tablespoons of the vinaigrette from Step 2.

step 8Place the eggplant under preheated broiler for 3-5 minutes until golden; turn the eggplant with a spatula, and brush with 3 Tablespoons of vinaigrette. Broil until golden brown, about 3 minutes. (Watch carefully to keep from burning.)

step 9Place the arugula and the red pepper strips in a salad bowl. Toss with 3 Tablespoons of the vinaigrette.

step 10Divide the dressed arugula and red pepper between 6 plates.

step 11Top each salad with four pieces of the eggplant. Drizzle with more vinaigrette if desired, and sprinkle with toasted pine nuts and a few red onion rings.

step 12If desired, crumble goat cheese atop the six salads, dividing evenly.

chef's notes

Varieties of eggplant can vary greatly in size and shape—from long and narrow to short and round. For this recipe, we recommend selecting a long and narrow eggplant that weighs approximately 1 pound, so you get four nicely sized pieces for each salad. If you use a rounder eggplant, you may want to cut 12 slices instead of 24, and cut the rounds in half after baking. Be sure to use a sharp knife for precise cuts.

You can prepare the eggplant up to two days ahead of time and store in the refrigerator in a Ziploc® Brand Snap 'n Seal Container. When ready to serve, either bring the eggplant to room temperature or reheat the eggplant slices in a 350 degree F oven until warmed through (approximately 10 minutes).

You can also wash and dry the arugula ahead of time. When the arugula is dry, place it in a Ziploc® Brand Fresh Produce Bag and store in the refrigerator for up to five days. The moisture vents in the bag will keep the produce from becoming too dry or too moist and help prolong freshness.

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