Warm Eggplant Salad with Hemp Seed Sauce | Saveur

Name: Warm Eggplant Salad with Hemp Seed Sauce | Saveur
Ingredients: 6 medium-small eggplants (2 3/4 lb.); 3 medium vine-ripe tomatoes (14 oz.); 1 ⁄ 2 medium white onion; 4 1 ⁄ 2 cups (34 oz.) kvass or flat, malty dark beer; 3 ⁄ 4 tsp. soy sauce; 3 cloves garlic, slightly crushed; One 1-inch piece peeled ginger, thinly sliced; 1 small hot chile, such as a Thai variety, seeded; 2 cups heavy cream; 1 1 ⁄ 2 tsp. kosher salt, plus more as needed; 1 ⁄ 4 tsp. freshly ground black pepper; 1 ⁄ 3 cup hemp seeds; 16 small wedges or thin slices soft, lightly aged goat cheese such as Bûcheron or Chabichou (12 oz.); 1 ⁄ 2 cup extra-virgin olive oil; 2 large handfuls fresh spinach (about 2 cups); Pickled ramps or fresh sliced scallions, for garnish (optional)

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The eggplant in this warm, substantial salad is used two ways; puréed into a baba ghannouj-like spread, and roasted then glazed with kvass.

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Ingredients

6 medium-small eggplants (2 3/4 lb.)
3 medium vine-ripe tomatoes (14 oz.)
1⁄2 medium white onion
4 1⁄2 cups (34 oz.) kvass or flat, malty dark beer
3⁄4 tsp. soy sauce
3 cloves garlic, slightly crushed
One 1-inch piece peeled ginger, thinly sliced
1 small hot chile, such as a Thai variety, seeded
2 cups heavy cream
1 1⁄2 tsp. kosher salt, plus more as needed
1⁄4 tsp. freshly ground black pepper
1⁄3 cup hemp seeds
16 small wedges or thin slices soft, lightly aged goat cheese such as Bûcheron or Chabichou (12 oz.)
1⁄2 cup extra-virgin olive oil
2 large handfuls fresh spinach (about 2 cups)
Pickled ramps or fresh sliced scallions, for garnish (optional)