By Jessica
Jonna recently shared a potent but delicious grilled and marinated eggplant recipe. On Sunday, my husband decided that he was going to make Alton Brown's grilled skirt steak (for a second time, the first time was a major fail on account of some horrible meat from our crappy grocery store) and I figured it was a perfect time to try out her recipe. People, this recipe is AMAZING! I happen to already be an eggplant fan (exhibit my aubergine dip or the eggplant stacks I reference in this post) but this stuff is fantastic!
I altered her recipe slightly since I didn't have any red vinegar, in the house, and I tend to be a "pinch of this and a pinch of that" type of cook but I have gone through almost two whole eggplants, by myself, since Sunday.
My changes/additions:
A mix of balsamic and blood orange vinegar
Pinch of crushed dried rosemary
Pinch of oregano
Cracked black pepper
Cooked on a George Foreman Grill
When I ate this for the first time on Sunday, I had it cut into strips and put into soft flour tortillas with feta cheese and spiced black beans (cumin, chili powder, coriander, cracked black pepper, oregano, cayenne). Since then I have had it on oat nut bread with melted havarti cheese and mixed into my favorite barley with feta cheese and peas. It's awesomely versatile!
I also mixed up a double batch of the marinade the second time I made it and am just itching to dump it onto another vegetable. I can't wait to see how it tastes on other things and which ones it complements the best.
Comments