Bohemian Eggplants

Name: Bohemian Eggplants
Ingredients: 2 pounds firm eggplants; 2 shallots or white onion; 4 fresh garlic cloves; Olive oil; 1 cup water; 1 .6 fluid ounces balsamic vinegar; Salt and freshly ground black pepper; 1 ripe tomato, roughly chopped, for garnish; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

9 ingredients

11 steps

Ingredients

2 pounds firm eggplants
2 shallots or white onion
4 fresh garlic cloves
Olive oil
1 cup water
1 .6 fluid ounces balsamic vinegar
Salt and freshly ground black pepper
1 ripe tomato, roughly chopped, for garnish
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Directions

1

Take the skin off the eggplants then chop into small sticks.
2

Remove the skin from the shallots and chop into small pieces.
3

Do the same for the garlic.
4

In a large pan over medium-high heat, add about 2 tablespoons olive oil.
5

Once hot, add the shallots and cook until translucent.
6

Next add most of the garlic, reserving the rest for later.
7

Then add the eggplant, occasionally stirring the eggplant with a wooden spoon.
8

From time to time, add a small amount of water.
9

After about 20 minutes, deglaze the pan with balsamic vinegar and let cook for 1 minute.
10

Remove the pan from the heat add more olive oil, to taste, garlic, salt and pepper, let cool before serving.
11

Garnish with the tomato.