Glazed Eggplant

This past weekend, I was the head cook for an SCA feast.  Along with the very necessary and appreciated help from some friends, I put out a four course, fifteen dish middle eastern dinner.  After the event, I was asked for the recipes for 3 different things.

The number one asked for recipe was the Glazed Eggplant.  So, for anybody who wants it, here it is:

Glazed Eggplant

1 eggplant
1/2 cup flour
1/2 t salt
1/4 t pepper
1/4 garlic powder

Olive oil for frying

For the glaze:
1/3 cup gluten free soy sauce
1 cup red wine vinegar
1/2 teaspoon pepper
1 tablespoon butter

Peal the eggplant and cut into 1/2″ to 1″ slices.  Mix the flour, salt, pepper, and garlic powder in a shallow bowl, then dredge the eggplant slices in the flour mixture, making sure to cover all sides of the eggplant.

Fry in pan with olive oil until brown on both sides.  Put onto a cookie sheet, single layer, and into a warm oven while you prepare the glaze.

There are two secrets to the glaze:  one is the gluten free soy sauce.  This soy sauce is made from only soy beans, no wheat or wheat flour as is in the regular soy sauce, and it does have a different flavor.  It can be found in most local grocery stores in the asian food section.  The other secret is the butter.  When you add butter to a sauce, it finishes the sauce, makes it velvety, and gives it a bit of a rich mouth feel.  Do not substitute margarine for the butter, as margarine won’t give it the same taste or feel.

Put the soy sauce, red wine vinegar, and pepper into a shallow pan and heat on medium until it simmers.  Allow the sauce to simmer until there’s about 3/4 of the sauce left, then turn down the flame.  Stir in the butter until the butter is melted and the sauce is smooth and silky looking.

Put each piece of eggplant into the glaze, and then onto your serving plate.

This should serve four, but you may be surprised and find it’s not enough for one!

Note:  After a friend asked about it, I realized I’d messed up the amounts of soy sauce and red wine vinegar.  I have it fixed now.  My apologies to anybody who tried this before and had inedible food because of it!


2 thoughts on “Glazed Eggplant

  1. In Al-Bagdaddi, translated by Charles Perry, there was a dish for fried eggplant in a glaze of murri (or soy sauce) and vinegar. I chose to make the vinegar into wine vinegar (as everything I’ve read to this point said that’s what they would most likely have used), and added a bit of spice (the pepper). The butter came from what I know of modern cooking techniques, and is probably not period. But it does give the sauce the indefinable “perfect” status, in my mind. 🙂

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