Look how colorful and vibrant this food looks! However, it didn’t taste quite as good as it looks. Wamp wamp. I made tweaks to the recipe instructions below, so it’ll come out better for you than it did for me, for a couple of reasons: you won’t overcook the eggplant until it turns to mush (not appetizing; now I know for next time…), and you’ll eat it right away, not a couple of days later for lunch, like I did. It’ll taste better fresh. You should also serve it with some carb, something like couscous or quinoa, to help make it a complete meal.
Even though this didn’t turn out quite the way I was expecting the first time, I’m not scared off from trying again, or continuing to try new combinations and come up with new recipes. That’s life. Sometimes things go the way you want, and sometimes they don’t. But you have to go out there and try again, and make things happen/go your way. Deep. One of the many lessons I’ve learned from L. Smith. I’m looking forward to learning so many more from him as we continue to journey through life together. Only 1 month to go ’til our wedding! 🙂
Anything big and exciting (or small and exciting) that you’re looking forward to in the next month? Let us know in the comments!
Eggplant Boats with Balsamic Glaze, Leeks, and Cherry Tomatoes
Look how colorful and vibrant this dish looks! Make sure you eat it while it’s fresh!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 Servings
- 2 large eggplants
- 1/2 pint cherry tomatoes
- 1 leek
- 1/2 cup balsamic vinegar
- 2 teaspoons sugar
- 2 oz Greek yogurt
- olive oil
- salt and pepper
- Cut the eggplants in half, and then cut in a cross-hatch pattern, careful not to pierce the skin. Sprinkle with salt, and drizzle with olive oil. Place cut side up in a baking dish and roast for ~40 minutes, less time if the eggplants are small (check on the eggplants every so often as you get to 30 minutes, you don’t want to overcook them; they’ll turn to mush. Not appetizing.)
- Cut the cherry tomatoes in half, and place in a baking dish. Drizzle with olive oil and salt and pepper. Roast in the oven for ~15 minutes.
- While the tomatoes and eggplant are roasting, cut up a leek. Discard the green leaves, and slice the white part into 1/4 inch rings, and then run them under cold water in a colander to remove any dirt and sand. Let drain.
- Heat olive oil in a medium skillet over medium heat, and sauté the leeks for 8 minutes, until translucent and fragrant, and just beginning to brown.
- In a small saucepan, heat the 1/2 cup of balsamic vinegar and mix in the 2 teaspoons of sugar until dissolved. Let it come to a boil, then reduce heat to low and simmer until it thickens and coats the back of a spoon.
- Pour the glaze over the eggplants, once they’re done roasting.
- Sprinkle the tomatoes and leeks over the eggplant, and top with a dollop of Greek yogurt and a sprinkle of salt and pepper. Serve immediately (trust me).