It’s been a busy few weeks, so haven’t been blogging much, but I have tried out some new recipes to share!
This recipe is courtesy of a book I was reading. I didn’t have the proportions, but there was enough in there to get some inspiration to try it out
- 1 Italian eggplant, peeled
- 4 oz blue cheese (gorgonzola, or anything else)
- 1 Cup Pomegranate juice
- 1/4 cup champagne vinegar
- 1 tsp honey mustard
- a handful of chopped walnuts
- salt and pepper to taste
- pomegranate seeds, if you have them
- 1/2 onion caremelized
- 1-2 scallions
Equipment: Grill pan or grill. Mandolin. [[A skillet and knife will do just fine]
Slice the peeled eggplant into thin 1/2 in slices on the mandolin or with the knife. Rub a little olive oil on each slice and place in grill pan. Grill until each side is lightly brown. About 1/2 way through, put a pot lid over the pan (the steam helps keep it moist–otherwise it dries out). Set aside to cool. Caremelize the onions.
Pour pomegranate juice, champagne vinegar, honey mustard, and a drizzle of honey into a saucepan. cover and reduce until the juice is syrupy. Keep stirring and make sure not to burn it. (Hint: Do not put this on high. it will reduce on medium or low, just slowly).
Chop up the cooled eggplant into small pieces. Chop up the blue cheese into hunks. Add the walnuts, onions, and scallions (chopped finely). Drizzle the pomegranate juice reduction over the mixture and toss. Add a little salt and pepper to taste. Refrigerate to cool.
I really wish you had a photo of this as I’m trying hard to imagine it. I like all of the things independently but as a dish, it sounds very different.