Sweet and Sour Eggplant Medallions Recipe
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Ingredients: |
Ingredients: 1 Japanese Eggplant (any thin eggplant will do; or use half or quarter rounds from a standard eggplant)
2 Tbs Molasses
4-5 Berries (blackberries or raspberries)
1 tsp Red Wine Vinegar
Olive Oil/Salt
Montchevré Goat Cheese Crumbles (optional)
Non-Stick Foil
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Directions: |
Directions:Heat grill to around 450-500 degrees. Cut eggplant medallions about a centimeter thick. They look best cut on a bias. Toss lightly with a little olive oil and a dash of salt. Roast on the grill on a piece of aluminium foil for 15 minutes, turning once. Once the eggplant is roasted, wrap the pieces up tightly in the foil (creating a steam packet) and let stand for 5 minutes. This will steam the inside of the eggplant and make it gooey and delicious!
For the sauce: in a small bowl, combine the berries and the molasses and mash with a fork. Add just enough red wine vinegar to make the mixture liquid enough to pour.
Toss sauce with the eggplant just before serving and sprinkle a small amount of goat cheese on the top to garnish. |
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Personal
Notes: |
Personal
Notes: I made this and the griddle cake recipe for a Farmer's Market Chef's Contest! I hope everyone enjoys. Go Team Jackson!!!
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