1Wash eggplant and cut into 1/2 to 1 inch cubes. Grind Fennel and Mustard seeds together, combine with Chili or Cayenne and mix with the eggplant. Squeeze garlic through a press, toss a good pinch of salt over the eggplant, mix it all, and set aside.
2Preheat oven to 425 deg. F and spread eggplant cubes in a single layer on a heavy rimmed baking sheet coated with thin film of olive oil. Once oven is ready, place eggplant on the rack in the bottom third of the oven.
3Make dressing with finely chopped shallot and 1 part vinegar to 2 parts oil. We all have different preferences so taste for acidity and make as much or as little as you want. Season with salt and a touch of black pepper.
4Check eggplant periodically, and once roasted and soft, remove from the oven and let cool.
5Cut the carrot into thin matchsticks, mix with greens and coat with dressing. Add eggplant and freshly shredded parm and mix it all together one more time. Let sit for all flavors to distribute check for seasoning and enjoy with crusty bread.
Ever notice quinoa leaves a bitter taste in your mouth? Quinoa has a natural protective coating called saponin that's quite bitter. However, much of the quinoa sold in the United States is pre-rinsed.
A Quick Technique for Homemade Orange Bitters
From Lucques restaurant.
How to Make Radicchio Less Bitter
Soak it in ice water.
How to Make Easy Eggplant Parmesan Salad
When cooking eggplant, it's easy to have it come out either too greasy or too dry. Amy Wisniewski of the CHOW Test Kitchen shows you how to cook it just right on the grill, then turns it into a fun summery side dish using our Grilled Eggplant Parmesan Salad recipe.