I swear, our weeks are filled with more than gyro kits, egg foo young, and tacos. . . mostly. I alluded to my long-standing eggplant fixation in my post discussing On’s Thai Kitchen:
Jeni’s spontaneous sauteed eggplant with goat cheese and balsamic reduction
– Fresh eggplant (the large ones can taste more bitter and have larger seeds).
– 1 egg per eggplant
– Splash of milk
– Flour or flour substitute
– Fresh cracked black pepper, sea salt, white pepper, paprika, cayenne (garlic powder would be nice).
– Olive oil
– Goat cheese (I used Capra goat cheese with honey from the Wedge).
– Balsamic vinegar
- Slice a small eggplant into quarter-inch rounds.
- Dust the eggplant slices in flour seasoned with white pepper, black pepper, sea salt, cayenne and paprika.
- Drag the floured eggplant slices through a wet mixture of egg, beaten with a splash of milk.
- Saute eggplant in a preheated pan coated in extra virgin olive oil, on both sides, until golden brown and tender. Salt to taste and rest on paper towels.
- While eggplant is sauteeing, reduce a cheaper balsamic vinegar in a small saucepan until thick and syrupy. I reduced on a low heat and used Lund’s house brand balsamic.
- Place a dollop of goat cheese on each eggplant round and drizzle with the reduced balsamic vinegar.
- Serve along with toasted pita bread and sliced beets.