Ingredients
c. walnuts
1 eggplant
extra-virgin olive oil
salt
Freshly ground pepper
1 tbsp. unsalted butter
2 Bosc pears
1 tbsp. Cognac or other brandy
1 clove garlic
1 1/2 tbsp. red wine vinegar
2 tbsp. Parsley
1 tbsp. chives
1 tbsp. honey
Thin shavings of Pecorino Toscano cheese
Preparation
Step 1Preheat the oven to 350 degrees F. In a pie plate, toast the walnuts for about 5 minutes, until lightly browned. Let cool, then coarsely chop.Step 2Light a grill or preheat a grill pan. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant over moderately high heat until lightly browned and tender, about 2 minutes per side.Step 3In a large skillet, melt the butter. Add the pear slices and cook over moderate heat, tossing, until just starting to soften, 3 minutes. Add the Cognac and toss the pears to coat thoroughly; remove from the heat.Step 4In a small bowl, whisk 3 tablespoons of oil with the garlic, vinegar, 1 tablespoon of the parsley, and 1/2 tablespoon of the chives. Season the vinaigrette with salt and pepper.Step 5Arrange the eggplant slices on a platter and drizzle with the vinaigrette. Arrange the pear slices over the eggplant and drizzle with the honey. Scatter the walnuts, cheese, and the remaining 1 tablespoon of parsley and 1/2 tablespoon of chives over the top. Serve.
