I know, I know, it's a beer blog, not a food blog, but it's my blog, and I'll post a recipe if I want.
I got this out of "Roast Chicken and Other Stories" by Hopkinson(?). The book's been getting a lot praise from the NYT and I guess other places, and overall, it deserves the praise it's getting.
I made this eggplant recipe from it last night with a pan-roasted pork tenderloin and jasmine rice:
Chili spiced eggplant:
1 1/4 lbs eggplant, peeled and cut into 1in. cubes
6 tbsp veg oil
4 tbsp balsamic vinegar
2 tbsp sugar
3/4 tsp salt
3 tbsp sliced green onions
1/2 - 1 tsp dried chili flakes (to taste)
Saute eggplant in the oil over med to med-hi heat until brown on all sides.
Remove from pan to drain on paper towels.
Add vinegar, sugar and salt to hot pan, and reduce until syrupy (I did "slightly syrupy", but it's a matter of taste).
Return eggplant to pan, and add green onion and chili flakes, stir to coat eggplant with vinegar. You're done when the eggplant is warmed thru.
Sprinkle with chopped cilantro to taste.
It was excellent with the pork we had, which I cook this way:
Pan-roasted pork tenderloin:
->1 pork tenderloin (roughly 1 lb, or more), patted dry.
->spice mixture (salt + pepper + thyme, greek spice, chinese 5-spice, or whatever else you desire
->1-2tbsp olive oil
Preheat oven to 375deg
Rub tenderloin with spice, and then coat with olive oil.
Heat an oven-safe skillet (ie, one with a metal handle, and nothing on it that will melt) over high heat (it's ready when a drop of water will dance on it).
Sear tenderloin on all sides until brown, and then put in oven for 15-20 minutes, turning occasionally. Tenderloin's done when thermometer in the thickest part reads 137 or higher (meat will still be slightly pink).
I'll leave "rice" to the reader.
Enjoy. (And I promise beer content this weekend)