Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Marcus Nilsson

How to Make It

Step 1    

Preheat the oven to 350°. In a pie plate, toast the walnuts for about 5 minutes, until lightly browned. Let cool, then coarsely chop.

Step 2    

Light a grill or preheat a grill pan. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant over moderately high heat until lightly browned and tender, about 2 minutes per side.

Step 3    

In a large skillet, melt the butter. Add the pear slices and cook over moderate heat, tossing, until just starting to soften, 3 minutes. Add the Cognac and toss the pears to coat thoroughly; remove from the heat.

Step 4    

In a small bowl, whisk 3 tablespoons of oil with the garlic, vinegar, 1 tablespoon of the parsley and 1/2 tablespoon of the chives. Season the vinaigrette with salt and pepper.

Step 5    

Arrange the eggplant slices on a platter and drizzle with the vinaigrette. Arrange the pear slices over the eggplant and drizzle with the honey. Scatter the walnuts, cheese and the remaining 1 tablespoon of parsley and 1/2 tablespoon of chives over the top. Serve.

Suggested Pairing

Most people expect Lambrusco to be sweet, but a nicely dry, black cherry-scented bottle would be a good match here.

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