Makes 6 servings

Walnuts, eggplant, saffron, and fresh herbs are combined in this rustic
dish. Make it at the height of summer when eggplant is plentiful. Serve
it warm or at room temperature as a first course, alongside grilled fish
or meat as a side dish, or as the main course of a vegetarian meal.

INGREDIENTS

• 1/3 cup (80 ml) extra virgin olive oil
• 1 scant teaspoon saffron threads
• 3 tablespoons fresh lemon juice
• 3 medium eggplants (about 1½ pounds/625 g), cut lengthwise into ½-inch (1.25-cm) thick slices
• Sea salt
• 1 generous pound (520 g) onions, diced
• 3 large garlic cloves, minced
• ¾ cup (75 g) walnuts, lightly toasted and minced
• 2 cups (20 g) gently packed flat-leaf parsley leaves
• ¾ cup (8 g) gently packed cilantro leaves
• ¾ cup (8 g) gently packed basil leaves
• Freshly ground black pepper
• Fleur de sel

PREPARATION

1. Preheat the oven to 450°F (230°C). Brush two baking sheets each with 2 to 3 teaspoons olive oil. Place the saffron in a small dish and cover with 1 tablespoon of the lemon juice. Reserve.
2. Place the eggplant slices on the prepared baking sheets, then brush each slice with olive oil, using about 1 tablespoon altogether. Sprinkle the slices lightly with sea salt and bake until they are golden and slightly softened, about 10 minutes. Turn the slices, season lightly with salt, and continue baking until they are tender through but not dry, 10 to 15 minutes longer. Remove from the oven.
3. While the eggplant are cooking, place 2 tablespoons of the remaining olive oil and the onions in a large, heavy skillet over medium heat and cook, stirring occasionally, until the onions are beginning to soften, about 8 minutes. Add the garlic, stir, and cook until the garlic has softened, 4 to 5 minutes. Add the walnuts, the saffron with its lemon juice, and the remaining lemon juice and cook, stirring, until the lemon juice has evaporated and the onions are soft through, 4 to 5 minutes. Remove from the heat.
4. Mince the herbs and stir them into the onion and walnut mixture until the ingredients are thoroughly combined. Season to taste with sea salt and pepper.
5. Spread 2 tablespoons of the onion and walnut mixture on the wider end of each of the eggplant slices, then fold the narrower end over the stuffing and press the eggplant gently down over the filling, to form a small packet. Arrange the packets on a warmed serving platter. Drizzle the packets with the remaining olive oil, then top with any remaining stuffing. Season with fleur de sel and serve hot or at room temperature.

NOTE: Oven baking, rather than frying, softens the eggplant, and economizes on the amount of oil used. Note, too, that eggplant needs salting to remove bitterness if it isn’t freshly harvested. If you find a firm, shiny-skinned, fresh-from-the-farm or -garden eggplant, there’s no need to salt it.