Baltimore's La Cuchara served this luscious eggplant dish at farmers market dinner benefitting MDFMA and was generous enough to share the recipe. This can be eaten hot, room temperature, or cold.

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Level: Easy
Prep Time: 15m
Cook Time: 30m
Servings: 2-3 cups
Ingredients
15 cloves garlic
1/4 cup olive oil
2 large eggplants, cubed
2 tablespoons sugar
1 cup sherry vinegar
Salt to taste
Minced basil or parsley for garnish
Method
- Slice garlic and in a large frying pan sauté in olive oil until brown.
- Add the eggplant and cook, agitating pan every minute or so. After several minutes add the sugar. Keep moving eggplant until well caramelized.
- Add the sherry vinegar, season with salt, and continue to cook everything is until coated with the vinegar. Serve hot or at room temperature, garnished with fresh herbs.
Posted in — Main CoursesSnacks & AppetizersSummerveganvegetarian
Written by — jglass
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