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.
Prep Time: 15m
Cook Time: 30m
Servings: 2-3 cups
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
- 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.
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