Sweet-and-Sour Eggplant Naan With Yogurt & Herbs
Chef: Stephanie Izard
Her Restaurants: Girl & the Goat, Little Goat, Little Goat Bread, all in Chicago
What She's Known For: Crowd-pleasing food served without pretense. Evolving from chef to reality-TV star to food-world heavy-hitter.
- 2 tablespoons olive oil, plus more for brushing bread
- 1 cup diced yellow onion
- 2 cloves garlic, smashed and thinly sliced
- 1/2 fresh Poblano chili, stemmed, seeded, deveined and thinly sliced crosswise
- 2 pounds eggplant, cut into 1/2-inch dice
- 2 cups diced tomatillos
- 1 cup red grape tomatoes
- Freshly ground black pepper
- 2 tablespoons sugar
- 3 tablespoons white wine
- 3 tablespoon white wine vinegar
- 2 tablespoons fresh tarragon
- 1 cup Greek yogurt
- Juice of 1/2 small lemon
- 4 pieces naan bread
- 2 tablespoons mixed basil, cilantro and/or chives, roughly chopped
Adapted from online.wsj.com
Preheat oven to 375 degrees. Set a large sauté pan over medium heat and swirl in oil. Once oil is hot, add onions and garlic. Gently sauté until onions are soft and translucent but not browned, about 7 minutes. Increase heat to medium-high, add chili and cook until fragrant, 1-2 minutes.
Add eggplant, tomatillos and tomatoes to pan. Stir to coat vegetables in onion mixture. Cook until vegetables begin to break down, about 7 minutes. Season with salt and pepper. Add sugar, wine and vinegar to pan and continue cooking, smashing tomatoes with the back of a spoon, until most of the liquid evaporates, 10-15 minutes. Turn off heat and allow caponata to cool slightly.
Place tarragon in a food processor and pulse to coarsely chop. Add yogurt and pulse to combine. Season with lemon juice, salt and pepper to taste.
Bake naan until it is crisp, about 10 minutes. Brush with oil and season with salt. Divide caponata among pieces of naan and top with dollops of herbed yogurt. Scatter chopped herbs over top to garnish.