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Roasted Eggplant with Balsamic Marinade
Makes 4 servings Ingredients: 4 to 5 eggplants (preferably long, thin Chinese or Japanese variety) 4 cloves garlic, peeled and smashed 2 teaspoons Kosher salt freshly ground pepper to taste 1/4 cup balsamic vinegar 1/4 cup olive oil Preparation: Combine the smashed garlic, salt and pepper in a mortar and grind into a paste with the pestle. Place the vinegar in a bowl and whisk in the paste until smooth. Slowly add the olive oil and continue to whisk until smooth. Leave the stem intact on the eggplants. Starting 1/4 inch from the stem, make 3 slices completely through the eggplant lengthwise so that they can be slightly fanned out for plating and serving. Place the eggplants into a roasting pan and pour the mixture over the top. Rub the mixture into the cuts in the eggplants. Allow them to marinate at room temperature for 4 to 8 hours. Periodically spoon some of the mixture over the eggplants and into the cuts. You can either grill or roast the eggplants in the oven using a medium heat for 20 to 30 minutes. The eggplants are done when they are browned and caramelized and easily pierced with the tip of a sharp knife. The eggplants can be served warm or at room temperature. For plating place the cooked eggplant on individual plates and fan them out from the stem. |
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