By Julia Lazdins, Julia’s Grant Park Kitchen
What does summer in Grant Park taste like to you? As a recent(ish) transplant from Texas…no, Florida…no, North Carolina… (we tend to move a bit), this question has been on my mind since Alexander and I arrived a month ago. It’s clear that this community prides itself on refining its flavor. Perhaps the most important note in Grant Park’s elixir, at least as far as this column is concerned, is the farmers market.
There’s something so beautiful about the weekly congregation of neighbors, farmers, and friends, and I aim to highlight all these flavors that we are fortunate enough to celebrate each week. I’m an avid home cook, and exploring the market our favorite ritual. Alexander has been elated about the different meals we’ve been making from our weekly bounty.
In this column, I’ll share recipes inspired by the food and people around Atlanta, with an allergy-friendly twist. We’re a gluten-, soy-, egg-, and dairy-free household, but I’ll always note when you can substitute things back in!
Today’s recipe came together from a lovely haul using produce from the Middle GA Growers Co-op: perfect Japanese eggplants and the sweetest figs. I was inspired by Cà Tím Nướng, Vietnamese grilled eggplant, but adapted it for the skillet since not everyone has a grill. Since figs are coming to the end of their season, you can use muscadine grapes instead, but be sure to strain out the seeds and skins!
Fig-Glazed Eggplant, Inspired by Cà Tím Nướng
Serves 4 as a side
Ingredients
- 2-3 Japanese eggplants, cut into 1–2″ rounds
- 2 cups fresh figs (about 12 medium), quartered (or muscadine grapes)
- 2 cups white or plain balsamic vinegar
- 3 Tbsp water
- 2-3 Tbsp honey or maple syrup
- Salt to taste
- 2 Tbsp oil (avocado, olive, or neutral)
Instructions
- Combine figs, water, balsamic, and a pinch of salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook 12-15 minutes, stirring occasionally, until the liquid has reduced by half and thickened to a syrup (about 3/4-1 cup). Stir in honey (start small and adjust sweetness as needed), and set aside.
- While the sauce is reducing, heat oil in a 10″ skillet over medium heat. When oil is shimmering (not smoking), place eggplant slices cut-side down in a single layer (cook in batches if needed). Sprinkle with salt. Cook 4–6 minutes per side, until golden brown and tender throughout.
- Lower heat, pour the fig glaze over the eggplant, and let simmer 1-2 minutes. Before plating, spoon the glaze on top of the slices so they soak up the sauce.
- Transfer to a platter, drizzle with any remaining glaze, and garnish with fresh herbs or crushed nuts if desired. Enjoy as a side with rice and chicken, or on its own (yummy)!
