By: The Refined Chef
Editor’s Note: That’s it’s for this week’s dinner recipe week. Thank you to Seth of The Refined Chef for sharing with us such great recipes!
Fairy Tale Eggplant with Pea Shoot Salad and Reduced Balsamic Vinaigrette
7-10 fairy tale eggplants (they are about 2-4 inches in length)
1 medium size heirloom tomato – diced
Handful of pea shoots (washed and dried)
1/4 cup reduced balsamic vinegar
Olive oil (a couple teaspoons for drizzling)
Salt and pepper to taste
I really like eggplant and came across the fairy tale variety a few years ago at the farmers market. They are tender and perfect for light roasting and using as a side or incorporating into dishes. The pea shoots and balsamic really bring this dish together. Enjoy!
This is a great starter dish or as an individual salad option.
Preparation Time–10 minutes
Cooking Time–25-30 minutes
Preheat oven to 350 F degrees
Cut eggplants in half, and place cut side up in glass dish or cookie sheet.
Drizzle with a little olive oil, salt and pepper to taste and place in oven
Cook for 25-30 minutes or until fork tender
Reduced Balsamic Vinegar
In sautee pan over medium-low heat reduce 1/4 balsamic vinegar, about 3-5 minutes. You are looking for a slightly thicker/syrupy consistency. Turn off heat and allow to cool
Place eggplant halves in a circle on a plate. Mound pea shoot in the middle of the eggplants and top with diced tomato. Spoon a little reduced balsamic (the flavors are concentrated so use sparingly) over the top of the shoots and eggplant and then drizzle olive oil over the top as well. Finish with a little salt and pepper to taste.