This was great. Followed the recipe exactly.
Fresh from Amelia Ceja's early-fall garden in the wine country of Napa Valley, California, eggplant with its skin on turns into a colorful, multitextured tostadita topping--great with sliced fresh radishes and crumbled queso fresco cheese.
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- Calories: 60
- Calories from fat: 53%
- Protein: 1.2g
- Fat: 3.6g
- Saturated fat: 0.5g
- Carbohydrate: 7g
- Fiber: 3.4g
- Sodium: 201mg
- Cholesterol: 0.0mg
- 3 tablespoons olive oil
- 2 medium eggplant, stemmed and cut into 1/2-in. dice
- 1/2 white onion, coarsely chopped
- 1/2 red onion, coarsely chopped
- 6 large garlic cloves, minced
- 1 chipotle chile, minced, plus 1 tbsp. adobo sauce from can
- 1/2 teaspoon pepper
- 1 teaspoon kosher salt
- 1. Heat oil in a large frying pan over medium heat. Add eggplant, onions, and garlic. Cook, stirring occasionally, until eggplant starts to soften, about 10 minutes.
- 2. Add remaining ingredients, cover, and cook, stirring occasionally, until mixture is dark and thick like chutney, about 30 minutes.
- Make ahead: Up to one day; let cool, then chill airtight.
- Wine pairing: Ceja 2008 Pinot Noir. The earthy berry fruit in the wine makes the sweetness of the fresh eggplant pop; a hint of sassafras doubles the effect.
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