Fresh Eggplant with Balsamic Vinegar
Beautiful Eggplant
(c)Melanie Parish, 2013
I have always loved the look of eggplant; when else do we get to eat a purple vegetable? Lured in by its shiny skin and intriguing shape, I used to bring an eggplant home from the market, admire it from afar, and eventually throw it away because I wasn’t quite sure what to do with it. Then I discovered this recipe, which has become my favorite way to eat eggplant (even though by now I’ve discovered baba ghanouge and other eggplant-based recipes!) This is a delicious accompaniment to grilled chicken or seafood.
Ingredients:
Extra virgin olive oil
1 medium or 2 small organic eggplants, sliced & quartered
1 clove garlic, minced
1 white onion, chopped
8 organic mushrooms, quartered
2 tbsp high quality balsamic vinegar
Preparation time: About 25 minutes
Heat the olive oil in a large skillet on medium heat until it is quite hot. Olive oil has a lower “flash point”–or temperature at which it will burn—than some other vegetable oils, so you don’t want it to be too hot for long. Add the eggplant. Let the slices cook well on one side and then stir them so they can cook awhile on the other side. When the eggplant is lightly browned on both sides, add the onion and garlic. Cover and cook for 15 minutes or until the eggplant is soft and fully cooked. Add the vinegar and stir. Add the mushrooms and cover again. Serve when the mushrooms are done.
