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Lilly’s Table

 
 
Fig & Sweet Potato Quinoa
© Lillys-Table.com Photo of Charred Eggplant with Maple Balsamic Syrup
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Charred Eggplant with Maple Balsamic Syrup

from Maple Balsamic Eggplant with Fig & Quinoa Salad, the Week of August 2, 2015.
View the next recipe for this meal.

If you fear you burn food, these eggplant give you an opportunity to do just that, but it is a good thing! With a slight char and a kiss of tangy sweet sauce you will be delighted. Ideally, use the longer, smaller eggplants often called Chinese or Japanese eggplant. This recipe is brought to us by Jaime Mayfield of the Seasonal Veg Head. If you want more of a step-by-step photo guide for this recipe, be sure to click on this link.

Ingredients

  • 8 eggplants, small long-fruited varieties, such as the chinese or japanese style
  • 1 teaspoon salt
  • ⅔ cup balsamic vinegar
  • ⅓ cup maple syrup
  • 1½ teaspoon garlic chile paste, more or less, to taste
  • ⅓ cup sunflower seeds
  • 2 tablespoons olive oil, divided
  • ½ cup fresh basil, shredded
  • 1 pinch black pepper, to taste

Serving Size: 4 People

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Preparation Instructions

Slice the eggplant in half lengthwise and place cut side up on a rack set over a rimmed baking sheet. Salt the flesh side of the eggplant by sprinkling a hefty pinch of salt for every 2-3 pieces. Flip the eggplant over and let sit and drain for 30 minutes. Transfer to a clean towel and pat dry.

Meanwhile, add the balsamic, maple syrup and garlic chile paste to a small pot and stir to combine. Bring to a boil, then reduce heat and simmer until reduced by half (about 20 – 25 minutes).

Heat a dry pan over medium heat. Add sunflower seeds and toast
until browned, stirring occasionally, about 5 – 7 minutes. Remove from pan and set aside. Wipe out the pan and use for cooking the eggplant.

Working in batches, heat 1/2 tablespoon of the olive oil over medium-high heat. When oil is hot, place eggplant flesh-side down in the pan and cook for 3 – 5 minutes, until flesh is charred. Flip over and cook an additional 1 – 2 minutes. Remove eggplant to a plate or platter and continue working in batches until all eggplant is cooked. Season eggplant with a pinch of salt and pepper, drizzle with the balsamic syrup, and sprinkle the toasted sunflower seeds and basil on top. Enjoy!