Eggplant with Blackberry Wine Reduction and Fresh Blackberries

Browsing the Farmer’s Market, I found some gorgeous little purple/white skinned eggplants. White eggplant are smaller than their purple counterparts, less bitter, denser and creamier. Holding the diminutive striped beauties in my hand, I imagined they’d pair well with something vibrant and fruity – why not plump, juicy blackberries!

INGREDIENTS

4 small eggplants
2 cups organic blackberry wine
1 pint fresh blackberries
2-4 sprigs fresh thyme

PREPARATION

Preheat oven to 400 degrees F.

Simmer the blackberry wine and sprigs of thyme in a small pan over medium-low heat for about 20-30 minutes, until thickened like syrup and reduced by 1/2 to 2/3’s. Do not let the liquid boil.

While the wine is simmering, wash the eggplant, cut off and discard the stem and calyx and remove the skin with a vegetable peeler. Next, slice the eggplant into 1/2-inch rounds. If possible, use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black.

Coat the slices sparingly with walnut oil and sea salt, arrange in a single layer on a cookie sheet and bake for about 18 minutes, turning slices over halfway through.

Once the blackberry reduction is properly reduced, remove the sprigs of thyme. Add a handful of blackberries and crush with a fork. Add the remaining blackberries and heat until just warm.

Remove the roasted eggplant from the oven and transfer to a serving plate. Spoon the blackberry reduction/berries over the eggplant and serve immediately.

Eggplants have an interesting history, you can read about it here.

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