INGREDIENTS
For spiced hazelnuts
1 tsp. unsalted butter
1 1/2 tsp. honey
1 tsp. salt
1 cup blanched hazelnuts 1 tsp. hot paprika
For grilled eggplants
3 large eggplants
1 bunch each fresh cilantro and flat parsley, chopped
4 garlic cloves
2 green Serrano chiles, stemmed 2 limes
1 tbsp. honey
1 tbsp. salt
1 cup yogurt
1/4 cup tomato jam
1/4 cup lime pickle condiment Fresh dill, cilantro, and parsley leaves for garnish Fresh chives, for garnish
Salt and ground pepper, to taste
PREPARATION
For spiced hazelnuts
1. Preheat oven to 180°C. In a pan, melt the butter, then add honey and salt.
2. Place the hazelnuts in a small bowl and pour in the butter mixture. Toss well and spread the nuts in a single layer on a sheet pan. Toast in the oven for 15 minutes or until slightly browned.
3. Toss with paprika and let it cool before storing in an airtight container. Note that it can be stored at room temperature for up to two weeks.
For grilled eggplants
1. Peel lengthwise strips of skin 1/2 inches wide from the eggplants, alternating them with intact strips of equal width.
2. Using a blender or food processor, mix the cilantro, parsley, garlic, serranos, lime pickle, honey, and salt and process until coarse paste forms. Set aside 1 tbsp. of the marinade and rub the rest of it onto the eggplants. Place the eggplants in a container, refrigerate, and let it marinate for 12 hours or overnight. Make sure to turn the eggplants occasionally.
3. After 12 hours, prepare a medium-hot fire indirect-heat cooking in a charcoal or gas grill. Wipe the excess marinade from the eggplants and place them on the grate opposite the fire. Grill the eggplants. Turn them every five minutes to prevent burning the skin. Continue grilling until tender and easily pierced with a skewer.
4. To serve, spoon the yogurt on the bottom of a serving platter. Put the grilled eggplants on top and spread the reserved marinade evenly over the eggplants. Garnish with spiced hazelnuts, tomato jam, lime pickle condiment, all of the herbs, and salt and pepper.