This dish is time-consuming, but well worth the effort. It is inspired by a Diane Kochilas recipe, but we adapted it to use our eggplants, basil and tomatoes. A delicious weekend project.
Eggplant Compote with Yellow Split Peas
Ingredients
Split Peas
1 lb yellow split peas, rinsed and drained
6 cups water
2 cups red onion, chopped
2/3 cup olive oil
1 bay leaf
2 tsp sea salt
1/4 cup fresh lemon juice
Eggplant Compote
1 lb eggplant, sliced
1 1/4 tsp sea salt
2 cups tomatoes, peeled and diced
6 Tbs olive oil
2 yellow onions, diced
1 tsp honey
2 Tbs fresh basil, chopped
1/4 tsp black pepper
2 tsp balsamic vinegar
Procedure
Split Peas
- Cook onions in 1/3 cup olive oil until soft. Add split peas and mix well, then add water and bay leaf.
- Bring to a boil, then reduce to simmer and cook, partially covered, until peas have broken down, about 1 hour.
- Add salt and continue to cook, stirring frequently, until peas are thick and creamy.
- Discard bay leaf, add lemon juice and 1/3 cup olive oil, then cover and set aside to thicken.
- Heat 3 Tbs olive oil over medium and saute eggplant until golden. Flip and repeat. Remove to paper towels to drain.
- In same pan, add 3 more Tbs olive oil and saute onions over low until soft and golden, about 20 minutes. Add garlic and cook a few more minutes. Add honey, then eggplant, tomatoes, basil, pepper and salt. Simmer gently.
- Add vinegar at the end, then remove from heat.
- Serve warm compote on top of warm split peas.
I love this dish, I can just imagine how velvety the texture can be!
ReplyDeleteI don't think I've ever seen a prettier picture of yellow peas! This dish sounds wonderful! And your eggplant tips are helpful. My seed catalogs are coming soon. . . can't wait! So I will look out for a good eggplant for my climate--sadly, I didn't get one single eggplant this year from my garden.
ReplyDeleteDelicious! The silky texture of the eggplant compote looks incredible!
ReplyDeleteGreat combination of eggplant and split peas
ReplyDeleteLooks amazing! I think I can grab some pita chips and eat this all day long!
ReplyDeleteYUM! I mean delicious! I have to stop looking at blog posts or else I am making all these dishes tonight!! :)
ReplyDeleteMmm, those yellow peas are kind of a totally original and delicious kind of pea hummus. I love it.
ReplyDeleteI am envious of your access to different varieties of eggplants. I'll have to plant some in my garden next year. This compote looks delicious!
ReplyDeleteThe compote would be delicious on pasta as well!
ReplyDeleteHybrids are the reason so much of my gardening has failed! But now I know the error of my ways, there's hope for me. In small measures.
ReplyDeleteOh wow, the mashed yellow peas look awesome good! Love your idea. Well done!
ReplyDeleteI try to think of specific things to point out about your posts, but I'm constantly floored by the entire effect rather than any one aspect. Flavor combos, colors, the fact that you grew it yourself... So jealous of your well-roundedness! You make me want a garden so badly. Maybe I'll go guerilla and start one in the parking lot out back...
ReplyDeleteThis looks so good. I am definitely going to try to plant eggplant for next year!
ReplyDeletesounds pretty tasty!
ReplyDeleteSuch an incredibly gorgeous dish! We adore all eggplants, so I'm very excited about fixing this recipe! Thank you!
ReplyDeleteoh yes,
ReplyDeletea very good food
Greeting