Wish you could dig in to the sumptuous dishes served at Thirio? Well, ask and you shall receive: You can bring the cuisine from the TV screen to your own kitchen with the show’s exclusive e-cookbook. Try your hand at the Roasted Eggplant and Warm Almond Salad recipe below, then click here to see the full collection.
Roasted Eggplant and Warm Almond Salad
• 10-12 pieces fairytale eggplant
• Extra-virgin olive oil
• Coarse salt and freshly ground pepper
• ½ cup whole, unblanched almonds, very roughly chopped
• 2 tablespoons pomegranate molasses
• 1 tablespoon fresh lemon juice
• 1 cup Greek yogurt
• 1 head Treviso Tardivo (or shredded radicchio)
• ¾ cup mint leaves (loosely packed)
• ¾ cup flat-leaf parsley leaves (loosely packed)
• ½ cup pomegranate seeds
• Microgreens, for garnish (optional)
Cut the eggplants in half lengthwise, and season with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium heat, and cook as many eggplant as will fit without crowding, cut side down, until golden brown, 3-5 minutes. Turn and cook the other side until creamy and soft. Repeat with more oil and remaining eggplant. Set aside.
Add 2 tablespoons oil to a small skillet, and slowly heat until hot. Add almonds and cook, stirring frequently, until golden brown, about 3-5 minutes. Transfer to a paper towel and season with salt.
Whisk together the pomegranate molasses and lemon juice in a small bowl, and season with salt and pepper. Slowly whisk in ¼ cup olive oil.
Spread the yogurt on each of 4 salad plates, and top with the eggplant, Treviso, mint, parsley, pomegranate seeds, almonds, and microgreens, if using. Drizzle the dressing over top and serve immediately. Serves 4.
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