I love the nutty, sweet flavor of eggplant. Growing up I always ate it fried but have now discovered new ways to enjoy this healthy vegetable.
Beef Fillet With Spicy Eggplant Tomato Salsa
Ingredients
1 Tbsp. olive oil
1 C. onion, chopped
1 medium eggplant
2 tsp. bourbon whiskey
1 large tomato, chopped
1-8 oz. can tomato sauce
3 Tbsp. chopped fresh parsley
1/2 tsp. red pepper flakes
4-6 oz. fillet mignon
3 C. cooked rice
Directions
Saute onion and eggplant in olive oil until tender. While that's cooking prepare rice according to package instructions. Add bourbon to de-glaze the pan and allow to cook down for 5 to 10 minutes. Stir in next 4 items. Cook for another 15 minutes on medium heat. During this time broil fillets for approximately 5 to 6 minutes on each side for medium. Adjust according to your taste. Slice and serve steak over rice and top with salsa.
White Wine Tarragon Asparagus
Ingredients
1/2 lb. asparagus
2 Tbsp. butter
1/4 C. white wine (I used Sauvignon Blanc)
1 tsp. fresh tarragon
salt and pepper to taste
Directions
Melt butter in skillet. Pour in wine. Cook down 2 or 3 minutes. Add asparagus and cook til tender, approximately 5 to 10 minutes. In the last couple of minutes add tarragon and salt and pepper.
The oak flavor along with the initial flood of toffee, pralines, and vanilla in the bourbon really go well with the nuttiness of the eggplant. The acidity of the tomatoes and the spicy red pepper flakes balance the richness. Pair this dish with a good quality Chenin Blanc or Riesling white wine. If you prefer reds, Malbec or Tempranillo goes down smoothly!
Eggplant is also wonderful on a veggie pizza, stir-fry, and stuffed like you would do with a pepper or zucchini. Experiment with this versatile, vitamin and mineral rich treasure. I'd love to hear what creative cuisine you develop in your kitchen!
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