Tarragon-Roasted Japanese Eggplant with Carrot Puree

Two weeks ago, I frolicked around the city with Kelly, one of my best friends, who was in town to debut her first collection at NYFW. Between Chinese (and Indian) take-out, celebratory drinks, and late nights at work, my body needed a little TLC. When a food reset is a must, I think fresh, colorful and in-season. This week's recipe hits all three marks and is perfect for vegans, Meatless Monday, or a personal recharge.

Tarragon-Roasted Japanese Eggplant with Carrot Puree

EGGPLANT

  • 1 Japanese eggplant, cut diagonally
  • 3-4 fresh tarragon sprigs, leaves removed and finely diced
  • Olive oil
  • Salt
  • Black pepper

CARROT PUREE

  • 1 bunch of purple baby carrots
  • 2 whole cloves of black garlic
  • 2 fresh Bay leaves
  • 1/4 cup of water
  • Fresh lemon juice
  • Olive oil
  • 1 tsp ginger powder
  • Sea salt
  • Black pepper

EGGPLANT

  1. Preheat oven to 350 degrees Fahrenheit.
  2. While oven is heating up, toss cut eggplant in a medium-sized bowl with sea salt, black pepper and fresh tarragon. Stir to coat eggplant evenly.
  3. Place eggplant on a foil-lined baking sheet and roast until golden brown, about 15-20 minutes.

CARROT PUREE

  1. Fill a small pot with water and carrots and fresh Bay leaves. Bring to a boil and season with sea salt and black pepper. Allow carrots to cook until they can be pierced easily with a fork, about 15- 20 minutes.
  2. Drain carrots and toss bay leaves. In a food processor, add carrots and remaining ingredients. Puree until you reach your desired consistency. Taste and season, if necessary.

To make this meal more complete, add your favorite cut of meat, fresh fish or vegetable. I quickly sauteed one of my personal favorites, Maitake mushroom (cooked with olive oil, diced black garlic, sea salt and pepper). Plate your dish and garnish with fresh tarragon.