RECIPES

Eggplant & Figs

By Chef Ella Murphy
August 15, 2024
Serves
4–6

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Ingredients
Eggplants2 medium or 4 small
Figs1 pint, cut in half
Whole Milk Greek Yogurt8 oz
Peppadew Peppers1 small jar, drained and sliced
Fresh Soft Herbs1/2 cup (parsley, basil, dill, chives, tarragon)
Sumac1 tbsp
Olive Oilto taste
Sea Saltto taste
Black Pepperfreshly ground
Steps
  1. Preheat oven to 400°.
  2. Slice the eggplant into 1” thick rounds, then cut each round into 6 wedges.
  3. Place on a baking sheet, drizzle with olive oil and season with sea salt. Place in the oven and bake for 20 minutes. Remove from the oven and add the figs, cut side up. Place in the oven and bake for another 5 minutes. The figs should be warmed through and the eggplant will be caramelized and tender.
  4. Spread the yogurt in a shallow bowl. Season with the olive oil, sumac, sea salt and black pepper. Layer the eggplant, figs and peppers into the bowl, seasoning each layer with olive oil. Garnish the bowl with the herbs and a final sprinkle of black pepper.
  5. Enjoy with a thick slice of toasted and crusty bread.
Cook a meal for someone you love
Cook a meal for someone you love