Tuesday, July 27, 2010

Balsamic Glaze Take 2 - Eggplant Topping

I can see this eggplant topping off grilled bread, whole wheat pasta, sticky rice...so many possibilities! Since I had some of the glaze leftover from dessert last night, I took a look in the fridge for a veggie combination that could stand up to the intensity of the vinegar reduction. Only needed 4 fresh ingredients to make this one work and here's what I did:

1 whole eggplant diced

1/2 yellow onion sliced into thin rings

2 garlic cloves minced

1/4 mexibell pepper diced (a medium hot bell pepper to counter the sweetness in the sauce)

salt and pepper

1/2 cup to 1 cup balsamic reduction from last night's recipe

olive oil

In a cast iron skillet, add a few turns of olive oil over medium heat. Start by sauteing the onions until translucent. Next add the diced pepper, garlic cloves and a pinch of salt and pepper. Add in the eggplant and the balsamic reduction, stirring frequently until the eggplant is broken down and the liquid is absorbed.

I topped it off with sweet basil and had a few bites already - sweet and delicious! I can see spooning this over grilled bread with a little prosciutto and gorgonzola later today. My mouth is watering!


  1. Dude,

    No matter how you dress it up, it is still eggplant or, as for your European readers, aubergine. So far as I am concerned, Moussaka the only dish in which eggplant works. Even then, I suspect the eggplant’s successes, in Moussaka, has far more to do with the rest of the ingredients than the eggplant itself.

  2. True, true. Aubergine does tend to soak up the flavors you add to it...but what a great background and texture for the taste you love.