Have you ever eaten raw eggplant? Well, let me tell you, it’s not very good. In fact it’s some what bitter in taste and if you are a texture person well … it’s just kinda weird and sponge-like. Roasted eggplant, however, is an entirely different story. The texture becomes softer, the edges get slightly crispy and it becomes far more flavorful. Toss roasted aubergines with garlic, olive oil and a little thyme and woo-wee. I love that combination paired with some creamy goat cheese and a drizzle of balsamic vinegar in Local Savour Roasted Eggplant with Goat Cheese & Balsamic Glaze. Balsamic glaze might sound fancy schmancy but it’s really just a simple reduction of balsamic vinegar –– vinegar in a pan over high heat and cooked until most of the water is out and “reduced” by half, easy right? Not into making your own? Or just don’t want to stink up your house? (Believe me it’s strong stuff!) You can usually find one in the vinegar section in your local grocery store. Whatever you do, I encourage you to at least try to add the balsamic glaze to some roasted purple beauties it truly is a magical blend and well worth the effort.
Roast It Up: Local Savour Roasted Eggplant with Goat Cheese & Balsamic Glaze
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