I have always loved Eggplant, but until recently I never cooked with it at home. In my mind eggplant was reserved for something I would order when I went to restaurants. I was at the grocery store about a month ago and I saw them and decided I was going to get one. I was not sure exactly how I was going to use it, just that I was going to combine it with other fresh ingredients I already had. As the day went by I began thinking about what other ingredients I would be using. Ironically, I was looking through a magazine and found a recipe for eggplant salad that was very similar to what I was planning on making that night! The final product was a mix of the recipe and my previous ideas. I made 2 servings and had left overs, so adjust the recipe accordingly.
Half an Eggplant (I removed about 1/2 of the skin). Cut into squares.
2 Cloves Garlic, chopped.
1 Bell Pepper cut into strips (I used an orange one in the picture above).
1 Green Onion
Olive Oil
1 Chopped Tomato
Fig Balsamic Vinegar. The recipe I saw used red wine vinegar, so this could be used instead.
Fresh Chopped Basil
Sesame Seeds
Take the garlic, bell pepper, and green onion and toss in a pan with olive oil over medium high heat until tender.
Add the eggplant and lightly drizzle with the fig balsamic vinegar. I cooked it in the pan for about 6-8 minutes. Try not to over cook or add too much of the vinegar. Add more olive oil if needed.
Add the tomato and basil and cook for 1-2 more minutes.
Top with sesame seeds.
When I am cooking I tend to alter recipes to meet my tastes. I add more garlic if I like, more tomato if I have a bunch, add fresh basil, etc. This recipe is just an example, feel free to make it your own!
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