Fairy Tale Eggplant Sheet Pan Salad With Fennel, Cherry Tomatoes, White Beans And Lemon Vinaigrette by emily_c99 | Quick & Easy Recipe | The Feedfeed
Fairy Tale Eggplant Sheet Pan Salad With Fennel, Cherry Tomatoes, White Beans And Lemon Vinaigrette
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"Summer sheet pan salad: fairy tale eggplant, fennel, cherry tomatoes, white beans, shaved lemon, parsley, fennel fronds, lemon-anchovy vinaigrette."
-- @emily_c99
A Note from Feedfeed

We suggest making a pound of angel hair pasta and doubling the vinaigrette recipe for a quick and easy dinner.

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Details

Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe

  • 1 large fennel bulb, fronds reserved and coarsely chopped
  • 1 small lemon
  • 6-8 fairy tale eggplants, halved
  • 1 cup cherry tomatoes, halved
  • 1 (15 oz can) cannellini beans, rinsed and drained
  • kosher salt and black pepper, to taste
  • 1/ 4 teaspoon red pepper flakes
  • 1/ 4 cup coarsely chopped flat-leaf parsley
  • For lemony anchovy vinaigrette:
  • 1 small garlic clove, peeled
  • 3 anchovy fillets
  • Finely grated zest and 2 tablespoons juice from 1 lemon, plus more juice to taste
  • 1/ 2 teaspoon grainy mustard
  • 1/ 4 cup Extra Virgin Olive Oil
  • kosher salt and black pepper, to taste

Method

  • Step 1

    Heat oven to 425˚ F. To prepare fennel, remove the tough, outer layer, and cut the bulb in half lengthwise and core. Using a mandoline or sharp knife, thinly shave in long, lengthwise pieces.

  • Step 2

    To prepare lemon, cut in half lengthwise, then crosswise into 1/8-inch slices. Discard seeds.

  • Step 3

    To make vinaigrette, finely chop and smash the garlic and anchovies into a paste with the back of your knife. Combine with rest of ingredients, and whisk until emulsified. Adjust seasoning to taste.

  • Step 4

    On a sheet pan lined with parchment, combine fennel, lemon, eggplant, cherry tomatoes, and cannellini beans. Season with kosher salt and red pepper flakes, then add about 3 tablespoons of the vinaigrette (or enough to generously coat) and toss all of the ingredients together. Distribute in a single, even layer.

  • Step 5

    Roast for about 15 to 20 minutes, or until the fennel and eggplant are tender, stirring once. If desired, place the sheet pan under the broiler for a few minutes -- until the ingredients are nicely charred in spots.

  • Step 6

    Remove the pan from the oven and let cool for about 5 minutes, then toss in the parsley and fennel fronds. Adjust seasoning to taste, and drizzle a little of the vinaigrette over the salad if desired.