Honey Roasted Eggplant in Dill Yogurt Sauce

The gorgeous colors and fresh flavors of Barn Executive Chef Cassidee Dabney’s Honey Roasted Eggplant dish are a perfect fit for your Summer table. Thismeal looks beautiful on the plate and tastes even better! Try it at home tonight and connect with some of our favorite flavors of the season.

Honey Roasted Eggplant with Sweet Peppers, Hazelnuts, Pickled Ramps and Dill Yogurt

Pickled Pepper Gastric
1 cup water
1 cup sugar
1 cup white wine vinegar
1 pint sliced lunch box pepper rings
1 teaspoon Aleppo pepper
¼ cup pickled ramp liquid
Add first five ingredients to a non-reactive pan and reduce to a thin, light amber syrup (simple syrup consistency). Stir in pickled ramp liquid. Letcool.

Dill Yogurt
1 cup yogurt
1 cup crème fraiche
½ cup gently packed, pickled dill
3 whole pickled ramps
Salt to taste
Puree the dill, yogurt and ramps in the vita mix – the yogurt will become thin and green (after about one minute). Add crème fraiche, blend until justincorporated (this will thicken the mixture, do not over mix) and season. Refrigerate for at least two hours.

Honey Roasted Eggplant
Peel garden eggplants and slice into ½ inch thick rounds. Season with salt and cryovac with Georgia olive oil. Sear in a black steel pan until crusty.Glaze with honey and sprinkle with Aleppo pepper.

Crispy Japanese Eggplant
Slice the eggplants lengthwise then into half rounds about ½ inch think.
Season with salt and allow to weep for 10-15 minutes.
Pat dry.
Toss in tapioca starch and fry until crispy on the pick-up.
Dress the crispy eggplant with a generous spoonful of the pepper gastric, sliced pickled ramp rings, chiffonade mint, and crushed, toasted hazelnuts andsalt. (Like chicken wings.)