Lucian Books and Wine Seared Eggplant with Marinated Roasted Tomatoes and Herb Salad Recipe

This delicious eggplant dish from Lucian Books and Wine is something right out of a storybook!

The recipe comes from the restaurant’s chef, Jason Paolini, and is a wonderful dish to enjoy at home as we head into the fall season. The Buckhead wine-centric restaurant is owned by former Cover Books owner Katie Barringer and sommelier Jordan Smelt and features a small bookshop within its walls, offering diners the perfect combination – books and wine!

Try this eggplant recipe at home and then head over to Lucian to sip and savor. Keep scrolling for the full recipe.

Lucian Books and Wine Seared Eggplant with Marinated Roasted Tomatoes and Herb Salad Recipe:

Ingredients:

• 10 roma or 5 larger summer tomatoes
• 1 shallot, minced
• 3 cloves of garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Olive oil
• 4 or 5 Japanese eggplants
• Salt
• 1 tablespoon honey
• 1 tablespoon sherry vinegar
• 3 oz Arugula, stems pick off
• 1 oz fresh Mint
• 1 oz fresh Basil
• 1/2 oz fresh Chive
• 1⁄2 oz fresh Dill

Directions:

1. First prepare the tomatoes by removing the stem core and cutting an X into the bottom of each tomato with a paring knife. This will help to remove the skin. 
2. Next, fill a large pot with water and bring to a boil. Carefully lower a few tomatoes into the water with a slotted spoon or spider. Cook for 20 seconds, remove from the water and place on a baking sheet with a cooling rack. Repeat until you have done all of the tomatoes.
3. When the tomatoes are cool enough to touch, you can peel the skin off. Once you peeled the tomatoes, cut them in half top to bottom and place in a large mixing bowl. Add the minced garlic, shallot and chopped rosemary and thyme. Season with a little bit of salt and pepper and add 1⁄4 cup of olive oil. 
4. Gentle toss the tomatoes until they are evenly coated. Place the tomatoes on a baking sheet, cut side down, and bake in a 250 degree oven for 2 to 3 hours.  
5. After the tomatoes are baked they should look pruned but not dried. Allow to cool to room temperature. Once they are cooled, chop the tomatoes into random large pieces and place into sterile glass jars, and fill with olive oil. Make sure the tomatoes are completely submerged. Close the lid and place it into the refrigerator.
6. Take 4 or 5 Japanese eggplants and cut them in half lengthwise. Season with salt and allow to sit on a baking sheet with a cooling rack for 30 minutes to an hour. This will pull some of the juice from the eggplant.
7. Next, using a paring knife, score the eggplant by slicing diagonal cuts, about a half inch apart, on the cut side not the skin side. Repeat in the other diagonal direction to make a cross hatch down the cut side of the eggplant.
8. If using a larger eggplant like Italian eggplant, slice the eggplant into 3⁄4 inch thick rings, salt for 30 minutes and score 1 side.
9. To cook the eggplant: You can sear the eggplant a couple hours or so in advance and reheat in the oven before serving.
10. In a sauté pan or griddle, with enough oil to coat the pan, sear the eggplant cut side down on medium heat until golden brown. It will take anywhere from 2 to 5 minutes depending on how hot the pan is. 
11. Once seared, place on a baking sheet and reserve until ready to serve. When we reheat the eggplant, we will first bast them with this quick glaze. Place honey and vinegar into a small microwaveable dish, and heat until it is warm. Stir with a spoon until honey and sherry are emulsified together.
12. For the herb salad, chop mint and basil leaves into thirds, cut the chives in half inch sticks and pick the dill into little clumps with your fingers.
13. Place the arugula and herbs into a mixing bowl and reserve until ready to serve. When it’s time to serve, we will dress the salad with some lemon juice and oil from the tomatoes.

TO SERVE: 

1. Pull the jar tomatoes from the refrigerator while you are preparing the eggplant and allow to come to room temperature. You can serve the tomatoes at room temperature or gently warm them in a pan with some of the olive oil they are submerged in.
2. Baste the eggplant with the glaze and place in a 400 degree oven for 5 minutes. We want the eggplant to be just cooked and hot all the way through.
3. With a spoon, place the tomatoes with some of the olive oil onto a plate. Place 2 pieces of hot eggplant, skin side down, over the tomatoes. 
4. Dress the herb and arugula salad with a 1⁄2 teaspoon of lemon juice and a teaspoon of olive oil from the jar of tomatoes and place over the eggplant. Enjoy!