You Don't Need To Be A Turk To Be Eggplanted Into A Salad With Grape Tomatoes

 
In kitchens from Tunisia to Tuscany, raisins are used to add a note of sweetness to savory dishes, like warm Turkish Eggplant Salad.

Featuring South Florida eggplant, now in season, this dish can be served over fresh greens or whole grains, as a filling for whole wheat pita, as a dip or vegetables or enjoyed on its own.
It keeps covered in your fridge for several days, during which time the flavors mellow and deepen.

Heat oven to 375 degrees.
  • In a large bowl, toss together 3 cloves garlic, chopped; 1 medium eggplant chopped into 4-inch cubes (about 4 cups), one pint grape tomatoes (halved if large), 1 medium onion, chopped; drizzle with 2 tablespoons olive oil.
  • Spread vegetables on a large rimmed baking sheet. Roast for half an hour or until veggies darken slightly and eggplant becomes tender; stir occasionally.
  • Remove from oven and stir in 3 tablespoons raisins, 1 tsp cumin and l/2 tsp cinnamon. Cool mixture slightly and transfer to a serving bowl or platter.
  • Pour 3 Tbls pine nuts into a shallow ovenproof bowl and roast for 5 to 8 minutes or until they are golden and smell buttery. Meanwhile, mix a handful of chopped fresh dill into eggplant. Season with sea salt and freshly ground pepper to taste. Scatter pine nuts on top.

Makes four servings. 190 calories per serving.