Charred Late Summer Pita Bowl
Say so long to the last of our late summer vegetables! Charred eggplant and zucchini topped with an ultra umami sun-dried tomato conserva allows for a choose your own adventure option. Prepare this dish as a rice bowl, with pita on the side...or make a pita sandwich filled with all these delicious components! The choice is yours!
Yield: All recipes serve 2 people
Chef Notes: I prefer Japanese Eggplant to your more traditional globe eggplant. They have a uniform shape which is easier to slice consistently, and hold up better to that char.
Make a double or triple batch of the conserva. Store in the fridge for weeks on end and utilize on sandwiches or on top of scrambled eggs.
Components
Charred Eggplant & Zucchini
Blanched Green Beans
Spiced Chickpeas
Sun-dried Tomato Conserva
Herbed Basmati Rice
Pita
Mise
Charred Eggplant and Zucchini
Cut eggplant and zucchini into thick slices or half-moons.
Toss with olive oil, salt, and pepper.
Grill/sear/broil on high heat until tender and nicely charred
Blanched Green Beans (Video)
Boil salted water.
Blanch green beans 1–2 minutes until bright green and crisp-tender.
Transfer to an ice bath to stop cooking.
Sun-Dried Tomato Conserva
Mince:
1 shallot
1 garlic clove
1 T ginger
½ C Sun-dried tomatoes.
Combine all the ingredients in a pan, cover with the oil from the sun dried tomatoes.
Bring to a simmer and cook the minced mix until fragrant and lightly caramelized.
Stir in 1 t honey and 1 T soy sauce.
Spiced Chickpeas
Drain and rinse 1 can (15 oz) chickpeas.
Toss with:
1 t Olive OIl
½ t Cumin
½ t Coriander
¼ t chili powder
a pinch of salt.
Roast or sauté until slightly crispy, 8–10 minutes.
Herbed Basmati
Rinse 1 C basmati rice. Combine with 1 ½ C water and a pinch of salt, bring to a boil, then simmer covered 15 minutes.
Let sit 5 minutes, fluff, and stir in ¼ C chopped herbs and a drizzle of butter/olive oil.
Finish
Plate herbed basmati in the bowl first. Arrange charred eggplant, zucchini, blanched green beans, and spiced chickpeas on top.
Spoon sun-dried tomato conserva over everything.
Serve with warm pita on the side.
Finish with a sprinkle of fresh herbs for brightness.