Today, I present to you soft, buttery eggplant with a sweet tang. It's easy, scrumptious, and makes a wonderful accompaniment to so many dishes.
Plus, it's an entirely original recipe. I'm very proud of myself.
If your eggplant is a little old, soak the eggplant slices in salted water for an hour. This will draw out any bitterness.
Oil the baking pan with your olive oil. Line up the eggplant in the pan. Drizzle with balsamic vinegar and honey in a thin stream. Rub it in with your fingers to coat the eggplant evenly. Bake until the flesh becomes buttery and the skin is crispy- about 30 minutes
Honey Balsamic Eggplant
One medium eggplant cut into 4 or 6 long pieces. You can cut off the leafy top if you like.
Olive Oil
Olive Oil
1 Tbs Honey
1 1/2 Tbs Balsamic Vinegar
Oven 450 F.
If your eggplant is a little old, soak the eggplant slices in salted water for an hour. This will draw out any bitterness.
Oil the baking pan with your olive oil. Line up the eggplant in the pan. Drizzle with balsamic vinegar and honey in a thin stream. Rub it in with your fingers to coat the eggplant evenly. Bake until the flesh becomes buttery and the skin is crispy- about 30 minutes
We've had it with fettuccine and cream sauce; with a couple slices of a hard, nutty cheese and a hunk of bread for lunch; and, as shown above, with braised short ribs on polenta and golden brussel sprouts. I've also eaten the eggplant by itself cold as a snack. I love the softness of cooked eggplant, and preparing it this way makes it almost fluffy.
Enjoy!
No comments:
Post a Comment