You know the day that you're on turkey and stuffing overload, that you could use a break in the madness before Christmas? Well in comes the little eggplant. With butter, cheese, and bacon who can say no? This side dish idea goes perfect any grilled meat or fish. Grab a fork, and give this one a try.
Eggplant Ragu
8 oz. mushrooms, sliced
1 large eggplant, chopped
1 small onion, diced
4 strips bacon, diced
1 Anaheim chile, diced
1/4 c grated Parmesan cheese
1 tsp. granulated garlic
1/2 tsp. salt
1tbs. Olive oil
1 tbs. Butter
In a medium pan add oil and butter, then heat until butter has melted. Add onion, mushrooms and peppers. Add 1/4 tsp. of salt. Stir to combine. Cook until onion has softened and has began to turn clear. Add bacon. Stir to combine. Cook until bacon has began to render and then add eggplant. Along with garlic and 1/4 tsp. salt. Stir to combine. Cover and cook until eggplant is tender. Stirring often. To finish check for seasoning and adjust if necessary. Add 1/4 c of Parmesan to top. Enjoy!
Eggplant Ragu
8 oz. mushrooms, sliced
1 large eggplant, chopped
1 small onion, diced
4 strips bacon, diced
1 Anaheim chile, diced
1/4 c grated Parmesan cheese
1 tsp. granulated garlic
1/2 tsp. salt
1tbs. Olive oil
1 tbs. Butter
In a medium pan add oil and butter, then heat until butter has melted. Add onion, mushrooms and peppers. Add 1/4 tsp. of salt. Stir to combine. Cook until onion has softened and has began to turn clear. Add bacon. Stir to combine. Cook until bacon has began to render and then add eggplant. Along with garlic and 1/4 tsp. salt. Stir to combine. Cover and cook until eggplant is tender. Stirring often. To finish check for seasoning and adjust if necessary. Add 1/4 c of Parmesan to top. Enjoy!
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