Monday, March 7, 2011

Eggplant with Ginger and Honey Carrots

Personally, I have never been a huge fan of eggplant.  I always found it to be kind of strange in flavor and or texture.  Well, this is no longer the case.  After doing some research I figured out how to cook it so it is flavorful and melts in your mouth.  The key is the salting process which removes excess water and doesn't allow the eggplant to take in as much oil.  Brilliant! 

1 small Eggplant
1 TBSP olive oil
1 garlic clove minced

2 Carrots cut on a diagonal
1 TBSP butter
1 TBSP honey
1 TBSP olive oil
1/4 tsp ginger grated

Cut eggplant in half and make deep diagonal slices in the flesh in both directions.  Rub salt on the flesh and in the cuts.  Let rest for 1/2 hour on a paper towel then squeeze out the water from the eggplant and rinse.  Preheat oven to 350 F.  Dry the eggplant and season with garlic, thyme, pepper and brush on olive oil.  Roast in the oven for 20 minutes or until the fresh of the eggplant is nice and soft (if you use a bigger eggplant it is going to take a bit longer).  Squeeze a little lemon over it after plating.
Heat olive oil over medium heat and saute the carrots for 5 minutes.  Add ginger, honey and butter and reduce the heat until the carrots can be pierce with a fork.  Season with salt and pepper.

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