from Farmer John’s Cookbook
1/4 cup roughly chopped pine nuts or slivered almonds
olive oil to grease the pan
1 medium eggplant
1/2 lb ripe tomatoes ( about 2 small or 1 large tomato), stems removed, diced
1/4 cup apple juice or white grape juice
3 tbls balsamic vinegar
3 tbls finely chopped fresh parsley
2 tbls mustard
2 tbls lemon or lime juice
2 cloves garlic minced
1 tsp salt
1/2 cup olive oil
salt
pepper
1. Preheat the oven to 375
2. Toast the nuts in a dry heavy skillet over high heat until they start to brown in spots and become fragrant, about 1 minute, being careful not to overtoast them. Immediately transfer nuts to a dish to cool.
3. Brush a baking sheet with a light coating of olive oil. If using a larger eggplant quarter it lengthwise and cut each quarter into two or more long narrow slices; if using a small eggplant cut lengthwise into 6 or 8 slices. Arrange the slices on the baking sheet. Pile the diced tomatoes around the eggplant. Transfer the baking sheet to the oven and roast until the eggplant is soft, 30-40 minutes.
4. Mix the juice, balsamic vinegar, parsley, mustard, lemon juice, garlic, and salt in a small bowl. Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing is thick and no longer separates.
5. Remove the vegetables from the oven and flip the eggplant pieces over withe tongs. Spoon about 2/3 of the dressing over the cut surfaces. Set the baking sheet aside to let the veggies cool.
6. When the eggplant has reached room temp, transfer several slices to four individual plates. Divide the tomatoes evenly among the plates and drizzle the remaining dressing over the tomatoes to taste. Sprinkle on the toasted nuts and season with salt and pepper. Serve at room temp.