Ingredients
- 1 small shallot, minced
- 2 tablespoons Champagne vinegar or fresh lemon juice
- 1/4 teaspoon (or more) ground sumac* (optional)
- 1/4 teaspoon ground cumin
- 7 tablespoons (or more) extra-virgin olive oil, divided
- 1 1/2 cups (loosely packed) fresh Italian parsley leaves
- 1 1/2 cups (loosely packed) arugula, torn if large
- 1 cup (loosely packed) small fresh basil leaves
- 1 cup (loosely packed) torn fresh sorrel or baby spinach leaves
- 1 cup (loosely packed) fresh mint leaves
- 1/3 cup (loosely packed) 1-inch pieces fresh chives
- 1/3 cup (loosely packed) fresh chervil leaves (optional)
- 2 10-to-12-ounce eggplants, stems cut off
- Coarse kosher salt
- Nasturtium blossoms or other edible flowers (optional)
Description
BON APPETIT Magazine: Cook With Confidence. Enjoy Your Food. Find Recipes; Search Our Encyclopedia Of Cooking Tips, Tools, And Ingredients; Watch Food Videos And Slide Shows; And Renew Subscriptions.
Bon Appetit Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter