EGGPLANT CRISP WITH WALNUT STREUSEL
Top creamy eggplant with a crunchy walnut streusel for a side dish that's great for a late summer dinner. Got leftovers? Scoop some into a pita and add sliced cucumber and a drizzle of tahini sauce.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Adjust two racks to the top and bottom position of the oven and preheat to 400 degrees F. Line a baking sheet with foil.
- Pierce the eggplants all over with a fork, and place on the foil-lined baking sheet. Drizzle with olive oil. Roast on the top rack until completely soft when pierced with a paring knife, 1 hour to 1 hour 15 minutes.
- Meanwhile, toss the grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds pepper. Spread on a small baking sheet and roast in the same oven until the tomatoes are soft and wrinkled, about 20 minutes. Transfer to a large bowl.
- Mix together the panko, walnuts, flour and 1/2 teaspoon salt in a small bowl. Drizzle in 3 tablespoons olive oil and mix until the mixture starts to clump. Reserve.
- When the eggplants are cool enough to handle, halve them and scoop the soft flesh into the bowl with the tomatoes (if the eggplants are too slippery to handle, hold them with a clean towel while scooping). Discard the skins and stems. Using a fork or spoon, mash the eggplant into smaller bite-sized pieces. (It's okay if the tomatoes get mashed in the process.) Add the garlic, 1 tablespoon each of dill and parsley, the remaining 2 tablespoons olive oil, 1 1/2 teaspoons salt, and a few grinds of pepper. Check for seasoning and add more salt, if necessary.
- Drizzle a little olive oil in the bottom of a wide 2-quart baking dish. Spread the eggplant mixture in the dish. Sprinkle feta in an even layer, then top with the reserved panko-walnut mixture. Bake until the top is golden brown and the eggplant is hot, 30 to 35 minutes.
- Right before serving, sprinkle with the remaining 2 tablespoons each dill and parsley and the lemon zest.
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Nizhamu Deen
[email protected]Overall, this was a good recipe. I would recommend it to anyone looking for a new and exciting way to cook eggplant.
Soyama Skilo
[email protected]This recipe was a bit too complicated for me. I would recommend simplifying the instructions.
MS Pinki
[email protected]The eggplant was a bit undercooked for my taste. I would recommend cooking it for a few minutes longer.
Shova Kunwar
[email protected]This dish was a bit too sweet for my taste. I would recommend using less sugar in the streusel topping.
Mehdi Balouch
[email protected]Loved this recipe! The eggplant was crispy and flavorful, and the walnut streusel was the perfect topping. I will definitely be making this dish again.
Akash Mehboob
[email protected]This dish was easy to make and turned out great! The eggplant was cooked perfectly and the walnut streusel was delicious. I would definitely make this dish again.
Abdul vahap Mannan
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a big fan of eggplant, but the combination of flavors and textures in this recipe was really appealing. The eggplant was tender and flavorful, and the walnut streusel added a
Malik Manzar Imam Arain “HAIDRI”
[email protected]This recipe is a keeper! The eggplant crisp was delicious and the walnut streusel added a nice touch of sweetness. I would definitely recommend this recipe to anyone looking for a new and exciting way to cook eggplant.
Jaycee
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the combination of flavors and textures. The eggplant was cooked perfectly and the walnut streusel was the perfect topping. I will definitely be making this dish again.
Anthony Bentz
[email protected]This eggplant crisp with walnut streusel was a delightful dish! The combination of flavors and textures was perfect. The eggplant was tender and flavorful, while the walnut streusel added a nice crunch and nutty flavor. The sauce was also very tasty