Pan Roasted Eggplant with Tangy Shallot Dressing

I don’t consider myself a political person. But here it comes. My very own political rant.

Every day, I try and live every second to its fullest. To me, that means spending time with friends and family, using my body to its full potential (by exercising, get your head out of the gutter), eating good food, listening to great music and having good conversation.

This does not mean that I don’t have political opinions. I have a strong views on taxes, abortion, foreign policy and civil rights. That doesn’t mean I need to tell anyone else about them. Because chances are good, whomever I’m talking to probably has equally strong opinions on the topic one way or the other.

What I do want to tell you about is how I think it is bullshit that you have to go out of your way to figure out what is political truth.

I feel like everywhere I turn I hear conflicting information and lie after lie after lie.

In order to find out what is really going on you have to read hundreds of pages of jargon and draw your own conclusion.

When did we as a country decide that it was acceptable to let politicians twist the truth to make themselves and their plans look good?

Why aren’t we demanding truth?

And why the hell do we watch debates where the candidates are not forced to speak truthfully and actually answer the question?

I refuse to spend any extended time in my life listening to lies. And I encourage you to do the same.

In the mean time, I will continue to live my life and not let myself get bogged down by the drama unfolding daily.

This dish is a great way to start. Turn off the bullshit. Pick up a good book. Turn on some good tunes. Cook something amazing.

You will need…

3 small eggplants (Japanese or Italian, just make sure they are small)

3 tablespoons olive oil, divided

3 shallots, thinly sliced

3 garlic cloves, thinly sliced

2 tablespoons capers, drained

2 tablespoons lemon juice

2 teaspoons balsamic vinegar

¼ cup freshly chopped basil

1 tablespoon butter

Salt and pepper to taste

Start by slicing your eggplants in half lengthwise.

Season the cut sides well with salt and pepper.

In a large pan, heat 2 tablespoons of the oil over medium high heat. When the oil is very hot, about 2 minutes, add the eggplant to the pan, cut side down.

Cook the eggplant until it is browned, about 4-5 minutes.

Flip the eggplant and cook it until the skin is browned and it is cooked through. About 3 minutes.

Transfer the eggplant to a serving platter and set aside. If your eggplant was on the larger side, as mine was, cut your eggplant into smaller pieces.

Add the remaining oil to the pan and add in the shallots and the garlic.

Cook the shallots and garlic, until the garlic is fragrant. About 1 minute.

Turn off the heat and add in the capers, lemon juice, vinegar and butter.

Stir the sauce until the butter has melted.

Drizzle the sauce over the eggplant and serve hot.

Love and Beer Floats

Angela  

Pan Roasted Eggplant with Tangy Shallot Dressing

3 small eggplants (Japanese or Italian, just make sure they are small)

3 tablespoons olive oil, divided

3 shallots, thinly sliced

3 garlic cloves, thinly sliced

2 tablespoons capers, drained

2 tablespoons lemon juice

2 teaspoons balsamic vinegar

¼ cup freshly chopped basil

1 tablespoon butter

Salt and pepper to taste

Start by slicing your eggplants in half lengthwise.

Season the cut sides well with salt and pepper.

In a large pan, heat 2 tablespoons of the oil over medium high heat. When the oil is very hot, about 2 minutes, add the eggplant to the pan, cut side down.

Cook the eggplant until it is browned, about 4-5 minutes.

Flip the eggplant and cook it until the skin is browned and it is cooked through. About 3 minutes.

Transfer the eggplant to a serving platter and set aside. If your eggplant was on the larger side, as mine was, cut your eggplant into smaller pieces.

Add the remaining oil to the pan and add in the shallots and the garlic.

Cook the shallots and garlic, until the garlic is fragrant. About 1 minute.

Turn off the heat and add in the capers, lemon juice, vinegar and butter.

Stir the sauce until the butter has melted.

Drizzle the sauce over the eggplant and serve hot.