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!

Eggplant with Balsamic Reduction

2 thoughts on “Balsamic Glaze Take 2 – Eggplant Topping

  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.

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