Warm Eggplant & Potatoes With Sun-Dried Tomato Vinaigrette

The vinaigrette can also be used for salads. To prepare ahead of time, roast the potatoes and eggplant, then reheat until they are warmed through and the potatoes regain some of their crispiness.

INGREDIENTS:

1 pound eggplant

Kosher salt

1 tablespoon olive oil

Freshly ground pepper to taste

2 large waxy potatoes, like Yukon Gold

12 to 16 ounces fresh spinach

Vinaigrette

1 teaspoon minced shallots

1/8 teaspoon minced garlic

2 tablespoons sherry vinegar

1/4 cup extra virgin olive oil

1 tablespoon minced sun-dried tomatoes in oil

1/8 teaspoon kosher salt, or to taste

Pinch freshly ground pepper

INSTRUCTIONS:

Cut the eggplant into 3/4-inch-thick rounds. Liberally salt both sides of each slice and set in a colander to drain for at least 30 minutes. Meanwhile, make the vinaigrette.

For the vinaigrette: Combine the shallots, garlic and vinegar in a nonreactive bowl (for instance, stainless steel, glass or ceramic). Trickle in the olive oil as you whisk -- whisk quickly, pour slowly -- so the vinegar and oil form an emulsion. Stir in the tomatoes and season with salt and pepper. Set aside. Yields about 1/3 cup.

Preheat the oven to 400°.

Pat the eggplant slices dry with a paper towel. Cut into 3/4-inch cubes and toss with a teaspoon or so of oil. Lightly season with salt and pepper.

Cut the potatoes into 1/2-inch cubes and toss with another teaspoon of the olive oil and 1/4 teaspoon salt and pepper to taste.

Roast the eggplant and potatoes on a baking sheet until they are cooked through and the potatoes are browned, about 15 to 20 minutes. Turn them with a spatula about halfway through cooking.

Pick through the spinach and remove stems. Just before serving, rinse the spinach and shake dry. Quickly saute in a skillet over medium-high heat with a little oil. Season to taste.

Assembly: Divide the spinach onto warm plates, spreading it out in a circle. Mix the potatoes and eggplant together, toss with some of the vinaigrette and mound in the middle of the spinach. Drizzle more vinaigrette over the warm potatoes and eggplant as desired.

Serves 4 as a first course 
