Pan Roasted Eggplants w/ Shallot Vinaigrette
Ok. This is by far, my new favorite way to make eggplant.
If I only make this one recipe from this new cookbook Two Dudes One Pan, then it was worth the purchase of the book.
Pan Roasted Eggplants w/ Shallot Vinaigrette: (from Two Dudes One Pan)
6 small Japanese or Italian eggplants, cut in half horizontally
3 shallots, sliced thin
3 garlic cloves, sliced thin
canola or grapeseed oil for frying
kosher salt for the eggplants
2 tbsp of fresh basil, chopped
2 tbsp of fresh parsley, chopped
2 teaspoons of balsamic vinegar
2 tbsp of capers, drained
1.5 teaspoon of sugar
1 tbsp of butter
Sprinkle your eggplant halves with kosher salt and set aside.
Heat your canola or grapeseed oil (don't use olive oil, because it will burn) on medium high in a heavy stainless steel skillet and face down, place your eggplant halves and cook for 5 minutes without moving them.
Now turn them over and cook another 3 minutes until cooked thru. Remove eggplant halves from the pan and place them on a platter.
Add another tablespoon of oil and lower the flame a bit and cook your shallots and garlic for about 2 minutes until fragrant, pushing them around with a spoon while cooking.
Turn off the heat and add your vinegar, sugar, herbs, and capers, swirling in your butter last. Mix together and pour this sauce over your hot roasted eggplant.
This is best served right out of the pan, but trust me, we enjoyed this cold in an antipasto with red peppers the next night and it was FABULOUS!