Fisher Nuts My Fresh Twist COntest - November 2015

 
 

Harissa/Walnut Stuffed Baby Eggplant w/ Almond Chimichurri Drizzle

Placement: Semi-finalist

Prize won: Fisher Nuts Products and an Alex Guarnaschelli Cookbook! 

Photo courtesy: Fisher Nuts®

Photo courtesy: Fisher Nuts®

My Mediterranean-inspired vegetarian appetizer is fit for a king’s table!  Perfectly roasted baby eggplant halves are filled with an outrageous harissa-kissed walnut filling and showered with a zesty almond chimichurri. 

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Going nuts for this awesome prize!!  

RECIPE:

Harissa/Walnut Stuffed Baby Eggplant w/ Almond Chimichurri Drizzle

Ingredients:

  • 10 baby eggplants (washed and cut in half lengthwise, w/ stem attached)
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper to taste 

 Harissa/Walnut Filling:

  • 2 Tbsp extra virgin olive oil
  • 2 cups finely sliced onions
  • 2 cloves garlic (minced)
  • 2 cups Fisher® Chef’s Naturals Walnuts, finely chopped
  • 2 Tbsp tomato paste
  • 1 Tbsp harrisa paste
  • 2 Tbsp lemon juice
  • 1/2 cup chopped parsley 
  • 1 tsp honey
  • Salt and pepper (to taste)

Chimichurri Sauce:

  • 3/4 cup Fisher® Chef’s Naturals Sliced Almonds, toasted and finely chopped
  • 3 cloves garlic, crushed
  • 1 jalapeño, seeded and minced
  • 1 cup packed parsley leaves
  • 1/2 cup packed cilantro leaves
  • 1/2 cup minced green onions
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice 
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt

Directions:

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut a 1/2 inch slit (lengthwise) through center of eggplant (without cutting all the way though); place eggplants on baking sheet, drizzle with 2 Tbsp olive oil and season with 1 tsp salt and 1/4 pepper; Bake for 20 minutes in pre-heated oven; elevate oven temperature to broil and bake for an additional 5 minutes. Remove from oven and cool completely.
  2. Meanwhile, in a large non-stick skillet, sauté onions and 2 minced garlic cloves in 2 Tbsp olive till browned; add walnuts and cook (stirring occasionally) for about 5 minutes till aromatic; add tomato paste, harrisa, 2 Tbsp lemon juice, 1/2 cup chopped parsley, honey, 1/2 tsp salt (or to taste) and 1/4 tsp pepper ; cook over low heat for another 3-5 minutes; transfer to a bowl and set aside.
  3. Combine the following chimichurri ingredients in a medium bowl: almonds, 1 cup parsley, 2 minced garlic cloves, jalapeño, cilantro, green onions, 4 Tbsp lemon juice, 6 Tbsp olive oil, red wine vinegar, 1/2 tsp salt and 1/4 tsp pepper; set aside.
  4. To assemble, carefully pull open eggplant slit and  fill with Harissa/walnut filling; place filled eggplants over a serving tray; drizzle with chimichurri. Enjoy! 
 
Lidia Haddadian