Thursday, December 14, 2017

Eggplant with orange juice and oil

A group of us were staying in an AirBnB in Buenos Aires. We were working together on a very cool project and staying in a very nice house. 5 bedrooms, plenty of bathrooms, pool, outdoor parilla (grill) and a well stocked kitchen. The challenge was always, "What shall we do about dinner?" Of course being in Argentina that was often answered by, "Let's go to..." (one of several nearby great restaurants serving hunks o' beast). This evening, though we decided to eat in.
My contribution was this dish - there is a plentiful supply of oranges here, so why not see what happens?
Note: The egg plant are not the usual globe (Italian) eggplants. These are thinner skinned and light purple in color.


Juice of 3 oranges
1/4 cup neutral oil
3 cloves garlic
1 t soy sauce
1/2t hot sauce
3 Chinese egg plant peeled and cut into 3/4" thick medallions
Salt to taste


Combine the wet ingredients. Soak the egg plant slices in the wet mixture.  Pat them dry and grill over the coals until nicely marked and soft.
Place the slices on a warm platter and drizzle the marinade over the still warm egg plant. Toss lightly to incorporate the dressing.
Sprinkle coarse salt on top and serve hot or at room temperature. It's good either way.

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