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Baked aubergine with caramelised balsamic, basil and garlic

15/3/2014

 
Baked marinated eggplant - Bizzy Lizzy's Good Things
Aubergines or eggplants have been the stars of our jardin potager this season, flourishing so beautifully while other crops fried on the vine when summertime temperatures hit 40 degrees C plus.

Peter and I have just returned from another seaside adventure and on arriving home both of us made a beeline to the kitchen garden (or jardin potager, as I sometimes romantically refer to our vegie patch!). Within moments of stepping out of the Jeep, Peter was gauging the size of the baby pumpkins, while I was pulling back the leaves on the aubergine plants to check on the status of two fruits I'd noticed on the day of our departure a week before. 'Look how much these have grown,' I exclaimed, excited at the prospect of cooking freshly harvested home-grown produce for dinner. 'Wow!,' Peter said. 'Look at how many flowers there are on that bush,' he added. 'Will each of those grow into fruit too?'. 'Yep, they will, and quickly too,' I smiled. The little bush was completely covered in ballerina-like flowers and I am in awe of the fact that each one might turn into fruit, all going well! This is the first time I've grown aubergines and it's turning out to be a positive experience.

Aubergine, or eggplant, is a member of the 'nightshade family'...

Aubergine Flower by Liz Posmyk - bizzylizzysgoodthings.com
Aubergines are in the Solanaceae or Nightshade family of plants, together with potatoes, tomatoes and capsicums (amont others). According to Jonathan Roberts in his book, The Origins of Fruit & Vegetables, 'the aubergine (also called eggplant, melongene, Jew's apple, mad apple and brinjal) is the only edible member of the nightshade family that did not originate in the New World,' and 'Aubergines, like potatoes, were heartily mistrusted by northern Europeans until the 17th century.' Apparently 'the first record of their cultivation comes from China in the 5th century BC.' Although Roberts says [they were] 'probably gardened in India before then.' He says that none of the Greek or Roman gardening writers mentioned aubergines in their writings and nor were they depicted in Classical Mediterranean works of art. Further research tells me that Moorish invaders most likely introduced aubergines to Spain. Food history is interesting, no?

Home-grown aubergines and garlic, with basil-infused oil...

So now, what to do with two plump specimens? I could have made Parmigiana or Moussaka or Baba Ganouj, but I wanted something fresh, fast and tasty. So I drizzled the aubergine slices with basil-infused extra virgin olive oil, then baked them with slices of our home-grown garlic and finished them off with sweet caramelised balsamic vinegar. And then we ate them for lunch! The verdict? Simply delicious!
Eggplant, basil infused EVOO and garlic by Liz Posmyk bizzylizzysgoodthings.com

My simple, no-fuss recipe

BAKED AUBERGINE WITH BALSAMIC, BASIL AND GARLIC
2 medium-sized, plump aubergines
2 tablespoons basil-infused extra virgin olive oil
flaked sea salt and ground black pepper, to taste
2 cloves garlic, peeled and sliced
1 tablespoon caramelised balsamic vinegar+

Preheat oven to 220 degrees C. Wash the aubergines, peel back the green caps and cut them off with the stem. Now cut the aubergines lengthways into 1.5cm thick slices. Place the slices onto a lined baking tray and brush both sides liberally with the basil-infused olive oil. Sprinkle with sea salt and freshly ground black pepper. Bake for approximately 30 minutes, or until golden brown, turning once during cooking time. Remove from the oven and drizzle over the caramelised balsamic vinegar while still warm (and a little extra oil if needed). Use in stacks, enjoy topped with fetta, home-made ricotta or cottage cheese, or serve as part of an antipasto platter with roasted tomatoes and grilled sweet banana chillies. Serves 2.

+ I used La Barre caramelised balsamic vinegar for this recipe. A good quality plain balsamic will also do nicely.
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Bake until golden brown...

Baking eggplant

Baked marinated aubergine, versatile and delicious...

Baked marinated eggplant by Liz Posmyk bizzylizzysgoodthings.com

If you love cooking with aubergine, you might also enjoy...

Stuffed eggplant
Stuffed aubergine
Roasted aubergine a la Ottolenghi
Roasted aubergine
Chargrilled eggplant with tomato, basil & garlic
Chargrilled aubergine

Tell me, do you grow your own vegetables? What do you love best about your kitchen garden?
Gary Lum link
13/3/2014 06:50:19 pm

Beautiful images Liz.

Lizzy
13/3/2014 08:06:05 pm

Thank you kindly, Gary.

Susan link
13/3/2014 08:05:50 pm

Liz, this looks and sounds amazing. You're making my mouth water! I love the La Barre caramelised balsamic too. Well, I love all their products actually. Happy gardening!

Lizzy
13/3/2014 09:30:16 pm

Susan, thanks so much!

Chantal link
13/3/2014 09:29:19 pm

Hi Lizzy, this looks so yummy!! Is it the summer Australia? I'am in France and spring will come next week but we already have a warm weather. I'll give a try to your recipe.

Chantal

Lizzy
14/3/2014 05:44:28 pm

Hello Chantal... it's Autumn in Australia now... but the weather is still lovely. I wish you a delicious Spring! : )

Marian@Apricot Tart link
13/3/2014 09:43:24 pm

Your home grown eggplant look devine! I'll be trying this with the eggplant I have almost ready to be picked in my garden!

I just love your photos too!

Lizzy
15/3/2014 12:07:19 pm

How wonderful that you have home grown eggplant waiting to be picked, Marian! And thank you for your kind words.

Zsuzsa link
14/3/2014 04:35:43 am

My Dear Lizzy I almost want to try this when my babies appear. So far the only way I could eat them is breaded and deep fried [rantott padlizsan] -- I have a textural problem with eggplants. But my Jim plants them every year. I will make a note of this recipe to try them when our summer is here. We just entered springtime [Eastern Canada and the prairies are still blanketed under the snow] - but we are on our way to happy weather, my whole disposition changes when I feel the Sun on my skin. Hope you are well Friend.

Lizzy
15/3/2014 12:08:35 pm

Hi Zsuzsa dear... Peter has an issue with eggplant too... I think he might possibly eat them breaded and fried, but I doubt it. I bet you are looking forward to springtime, my friend! I like the sunshine too, although autumn is beautiful here, I will certainly miss the summer!

Zsuzsa link
15/3/2014 01:01:09 pm

Lizzy they have to be babies. Fry them before the seeds form. Here is my recipe http://zsuzsaisinthekitchen.blogspot.ca/2011/08/breaded-eggplants-rantott-padlizsan.html

Lizzy
15/3/2014 02:20:44 pm

Zsuzsa, thanks so much xo

Francesca link
14/3/2014 11:28:17 am

I love the photo of the eggplant flower. This year we have an abundance of eggplants. This recipe is lovely and light. I made an eggplant parmigiana the other night and I used so much oil in the frying stage, along with the cheese, that my weight jolted up a notch the next morning. Must get back to baking them. Also the basil oil and reduced balsamic would add heaps of flavour. Tonight!

Lizzy
15/3/2014 12:09:40 pm

Hi Francesca, ah, yes, I was conscious of the fat levels when I cooked these, particularly as had just returned from a famil to the Sapphire Coast where we wined and dined too much! I am envious of your eggplant abundance : )

Eha
14/3/2014 12:30:18 pm

Liz ~ reading the heading you have my full attention! I love eggplants and eat them in some fashion at least twice a week, admittedly oft in stirfries [they like soy and honey too!]. Do bake them regularly but keep on returning to an old Charmaine Solomon recipe from her vegetables cookbook - stuffed and yummy. This is easier and I love thr balsamic addition! Enjoy your weekend!!

Lizzy
15/3/2014 12:10:32 pm

Thank you Eha, I'm going to pull out my Charmaine Solomon books now and take a look! Stir fried eggplant sounds good! As does the stuffed variety : )

Barbara | Creative Culinary link
14/3/2014 12:50:17 pm

I've never grown eggplant but now I'm sort of craving some. I love it layered with red sauce and Parmesan but you've given me some new ideas!

Lizzy
15/3/2014 12:10:57 pm

Ah, Barbara, it's delightful to grow... now you have your new home you must try it!

muppy link
14/3/2014 01:42:49 pm

I love growing eggplants too, such a satisfying frying to grow, cook and eat!

Lizzy
15/3/2014 12:11:08 pm

Absolutely, Muppy xo

Lorraine Not Quite Nigella
14/3/2014 02:24:06 pm

I always gravitate towards eggplant dishes on menus :)

Lizzy
15/3/2014 12:11:24 pm

Funnily enough, so do I Lorraine. : )

Deena Kakaya link
14/3/2014 02:32:42 pm

I love this idea; the aubergines look juicy, pulpy and full. I bet the flavours of the sweet onion seeped in beautifully within the aubergines x

Lizzy
15/3/2014 12:11:43 pm

Yes, Deena, the garlic (not onion) added a beautiful flavour xo

GourmetGetaways link
14/3/2014 06:12:36 pm

I love eggplant!!
I did mine exactly the same way in todays story but then I added them to a Polenta stack. They are so creamy and delicious roasted.

Lizzy
15/3/2014 12:12:03 pm

Hi GG... a polenta stack, now that sounds yummy!

ela@GrayApron link
14/3/2014 06:59:07 pm

Grilled aubergine...one of the best things in the world, Liz. Yours look perfect! :) ela

Lizzy
15/3/2014 12:12:21 pm

Thanks, Ela, though these are baked rather than grilled : )

Elizabeth link
14/3/2014 07:51:05 pm

I'm getting a bit jealous of all these bloggers with home grown eggplants to cook. These look superb.

Lizzy
15/3/2014 12:12:40 pm

Oh Elizabeth, you must grow some then! : )

Fiona @TIFFIN bite sized food adventures link
14/3/2014 08:02:37 pm

I love eggplant Liz. When they start fruiting it's feast or famine! Great idea with the caramelised balsamic.

Lizzy
15/3/2014 12:13:10 pm

Hi Fiona, I remember being envious when you posted photos of yours... I am really enjoying them in the garden : )

Mandy - The Complete B ook link
14/3/2014 09:24:45 pm

I love aubergines/eggplants/brinjals and your baked version sounds fabulous and all the better being home grown.
have a super weekend Lizzy.
:-) Mandy xo

Lizzy
15/3/2014 12:13:28 pm

Thanks Mandy, have a great weekend too xo

John @ Kitchen Riffs link
15/3/2014 02:29:19 pm

I love eggplant! And I happen to have some basil-infused olive on on hand at the moment. Need I say more? ;-) Good stuff -- thanks.

Lizzy
15/3/2014 09:32:44 pm

Excellent, John! Thank you : )

Liz link
15/3/2014 03:05:23 pm

I'd love to convert the hubby into an eggplant fan...and this may be the recipe to do it! If not, I'm happy to eat it all myself! Pinning!

Lizzy
15/3/2014 09:33:07 pm

Why thank you kindly, Liz. I am the same, Peter won't touch it! Thanks for the pin xo

Krista Bjorn link
15/3/2014 03:06:05 pm

I think the balsamic must make this so delicious, Liz. :-)

Lizzy
15/3/2014 09:33:22 pm

It does make it extra-delicious Krista xo

Erin@TheFoodMentalist link
15/3/2014 06:03:39 pm

You had me at eggplant! My absolute favourite vegetable. I would almost eat it raw I love it THAT much hehe.

Lizzy
15/3/2014 09:33:45 pm

Oooh, raw? Hmmm, I wonder how it would taste!? Thanks for stopping by, Erin xo

Andrea Mynard link
16/3/2014 09:48:36 am

I always head straight for the veg patch when I return home from holiday too, keen to see what's tgrown like crazy in my absence and eager to cook from it! Gorgeous aubergines and gorgeous pics of them.

Lizzy
17/3/2014 01:41:24 pm

Hi Andrea, interesting that you do that too! Thanks for your very kind words.

InTolerant Chef link
16/3/2014 11:11:18 am

Yummy Lizzy! I have a glut of eggplants at the moment and have been trying to sneak them into everything :) I've got an Ottolenghi recipe coming up next week that's delicious, and a miso baked one and a pork and tofu eggplant stirfry planned as well. I bet I'll still have a fridge full though!

Lizzy
17/3/2014 01:42:09 pm

Hi Bec, oooooooh, I will be watching out for your Ottolenghi recipe! Lucky you, having so many eggplants!

David link
16/3/2014 12:01:53 pm

I agree with you wholeheartedly - when you has something fresh from the garden, the simplest ways are best. These look beautiful and so tasty!

Lizzy
17/3/2014 01:42:32 pm

Thank you, David, these sure were delicious!

Rosa link
16/3/2014 11:52:25 pm

They look very tempting. Wonderful flavors!

Cheers,

Rosa

Lizzy
17/3/2014 01:42:46 pm

Rosa, thank you : )

kellie@foodtoglow link
17/3/2014 03:38:03 am

Sometimes the simplest things are the best. And nothing beats straight-off-the-plant produce. Great idea for a quick fix of fresh aubergine. How cute that you and Peter had a discussion about the plant flowers and fruits. My dearest would probably not even notice if they had been eaten by bugs or trampled by deer!

Lizzy
17/3/2014 01:43:38 pm

Hi Kellie... you are so correct! Yes, it is nice that my Peter is now really interested in the vegetable patch! I love it. And I am in awe that you have deer in your part of the world!

Eva Taylor link
17/3/2014 09:30:22 am

I've only grown grape tomatoes on our garage roof in planters, but this year I want to grow some real food and you were my inspiration! The garage roof is the only really sunny spot on our city lot, plus I don't trust our soil so I'm going to buy half-barrels and use new soil. Peppers, tomatoes, zucchini and eggplant are definitely on my wish list.
These simple, fresh recipes are what summer is all about, letting the ingredients speak for themselves. Do you grill? I bet the added smoky flavour would have been wonderful, add some Hungarian salami and some home made bread and I'd be in heaven!

Lizzy
17/3/2014 01:44:30 pm

Oh Eva, how kind of you to say so! Make sure you wear a mask and gloves when you work with the potting mix, eh! Yes, I do grill the eggplant too... and your suggestion of the salami and the bread is divine xo

celia link
18/3/2014 08:56:56 am

Yum! Just the thing for our skinny eggplants from the garden - we're awash with them at the moment! Thanks Lizzy!

Lizzy
18/3/2014 10:01:22 am

Oooooh, you lucky gal, Celia!

Kyrstie@ AFreshLegacy link
27/3/2014 10:33:39 pm

I adore a recipe that allows that main ingredient to shine. Gorgeous use of your garden jewels :-)

Lizzy
30/3/2014 09:17:54 am

Me too, Kyrstie... thank you very much!


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


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