Braised eggplant is soft and silky, with a deep, almost smoky flavor. When combined with Marsala, it develops a velvety, luxurious umami richness that is insanely good. Add a topping of chopped toasted walnuts and fresh parsley and it is pretty near Nirvana.
This would make an excellent side dish for any dish, meat, poultry, or seafood. It packs a wallop of flavor for little effort.
You may notice that there is grated cheese on top of the photo. It makes for a prettier dish, but to my taste it overpowered the rest of the ingredients and I regretted using it. I left it off of the recipe, and I would strongly suggest that you do, too.
Home Cookin Chapter: My Recipes
EGGPLANT BRAISED IN MARSALA
Makes 4 side servings
2 Tbsp olive oil
2 medium eggplants
1/2 cup chicken stock
1/4 cup Marsala (or other fortified wine)
Salt to taste
pinch of nutmeg
2 Tbsp cream or butter
Parsley and toasted walnuts for garnish
Heat the oil in a large skillet over medium-high heat. Cut the stem end off of the eggplants and slice them into thirds lengthwise. When the oil is hot, add the eggplant flesh-side down and let sit without
touching until well browned, about 5 minutes. Turn the pieces and cook another 5 minutes, until they are also well browned.
Add the chicken stock, wine, salt and nutmeg. Lower the heat to a simmer, cover the pan, and cook for about 30 minutes, until the eggplant is silky and almost falling apart.
Remove the eggplant from the skillet and place on a serving platter. Let the liquid cook down, 5 to 10 more minutes. Add the cream or butter and cook for another minute, then pour the sauce over the
eggplant. Garnish with the parsley and walnuts and serve immediately.
Exported from Home Cookin 6.46 (www.mountain-software.com)