Bonus: I learned how to make eggplants weep.
It's a sad sight to see. They know where they're going next... |
1 medium eggplant
Salt (*evil laugh*)
1 shallot, cut into 1/4-in slices
1 small garlic clove, finely chopped
1 1/2 tbsp balsamic vinegar
1/8 tsp red pepper flakes
1 tbsp golden raisins
1/8 cup +1 tbsp olive oil
2 tbsp water
Vegetable oil
Sweating the eggplant: Slice the eggplant into 3/4-in discs. Sprinkle salt on them and set them in a colander over a bowl (to catch the water). Let sit about 30 minutes, then rinse and blot dry.
Doin' its thing |
Stir the shallot, garlic, balsamic vinegar, red pepper and 2 tbsp water together in a small pot on the stove. Once boiling, let cook for about 1 minute. Remove from heat and add in the raisins and 1/8 cup olive oil.
Once the eggplant discs are done weeping, coat them in the rest of the olive oil. Grill for about 5-6 minutes each, or until tender and "charred," as the original recipe describes.
Serve the eggplant with the vinegar sauce on top.
It may just be that I'm still in the honeymoon phase with balsamic vinegar, but these were delicious! The eggplant was a little crispy on the outside and tender on the inside, and the raisins complemented the flavor delightfully.
Where did the grill come from? Also, I saw Nigella on TV using a food processor to make cake batter, which I thought would be too hard on the batter, but apparently it works fine. I love your humor. I just had dinner #1 of homemade vegetable soup, bagel thin, and creamy swiss cheese, with an appetizer of several olives straight from the jar. Now what will I make for Tom before work???
ReplyDeleteActually, it is not tfmank, I must be under his name. MOM
ReplyDeleteIvan had an extra grill, so he gave one to me! Once I'm eating gluten again, I think I'll make some hot sandwiches on it too. I will also be trying out the food processor when I'm no longer limited recipe-wise by the detox. Your dinner sounds hearty!
ReplyDelete