Roasted Eggplant with Wine-Braised Mushrooms and Citrus Gremolata

Cut each eggplant in half lengthwise. Make a series of deep crisscross slashes on the cut sides of the eggplant and sprinkle 1/2 tsp. salt over them. Place, cut side down, on a wire rack or plate and let stand for 30 to 60 minutes.

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

Gently squeeze the eggplant halves to remove any bitter juices and pat dry. Brush 3 Tbs. of the olive oil on the cut sides, getting some inside the slashes. Place the eggplant, cut side down, on the prepared baking sheet. Roast until the eggplant is very soft and their skins have turned brown, 30 to 40 minutes. Remove from the oven and tent with aluminum foil.

Meanwhile, in a large fry pan over medium-low heat, warm the remaining 3 Tbs. olive oil. Add the shallots and cook, stirring occasionally, until starting to soften, 5 to 7 minutes. Add the mushrooms and stir to coat them with the oil. Season with 1/2 tsp. salt and a few grinds of pepper, and add the thyme sprigs. Raise the heat to medium and cook, stirring often, until the mushrooms have given off some liquid, about 10 minutes. Raise the heat to medium-high and pour in the wine. Let it bubble for 1 to 2 minutes, then reduce the heat to medium-low and cook at a gentle simmer until the mushrooms are tender and the liquid is thickened but not completely evaporated, about 10 minutes longer.

To make the gremolata, mound the parsley, thyme, garlic, lemon zest and orange zest on a cutting board and chop until finely minced.

Arrange the eggplant halves, cut side up, on a warmed serving platter and spoon the mushrooms over and around them. Spoon the pan juices over the vegetables, sprinkle the gremolata on top and serve. Serves 6 to 8.

Adapted from Williams Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2015)