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Eggplant with Caramelized Balsamic Reduction and White Wine

Posted Sep 20 2010 6:33am
Hi all!  I'm back from camping in one piece.  We had a great time and I took tons of photos that I have yet to download as I'm in the process of changing over computers.  Hubby got me a new one for my birthday!  So bear with me in the process of trying to find all my software disks etc.

A co-worker recently brought some fresh eggplant in to work and said her father in law grows them on his back porch and had so many he was going to throw them away! 

The horror! 

 I waited a goodly amount of time to make sure there would be no other takers for these little purple beauties and then I nabbed the whole bunch.  I came up with this recipe on a whim the other night and have been eating some each day.  The reduced balsamic almost becomes a thick sauce and it's so good I pretty much lick the plate after it's gone.

I'm almost embarrassed to call this a recipe.
It's got only three ingredients (not including salt and pepper) but aren't those the best kind of recipes? 

Eggplant with Caramelized Balsamic Reduction
and White Wine
Serves 4


4 Chinese eggplants, stem trimmed, cut in half lengthwise
Coarse salt, fresh ground pepper, garlic powder, to taste
1/3 cup good quality balsamic vinegar
Splash of semi-dry white wine


1. Spray a large skillet with cooking spray and heat over medium high heat.

2. Season both sides of the eggplant with salt, pepper and garlic powder, to taste.

3.  Add the eggplant to the pan, cut side up.  Cook for 5-6 minutes.

4.  Flip eggplant and pour in balsamic vinegar and splash of wine.  Cook until balsamic vinegar reduces and cut side of eggplant beging to caramelize, about 6 minutes.
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