Truffle Balsamic-Glazed Eggplant
Do you ever just buy something at the grocery store and just know that it’s gonna be a knockout product? Maybe it’s the packaging, maybe it's the elevated price point, or maybe it’s just the fact that you really like the product at hand. For me, it was a combo of all three notions when I picked up a bottle of truffle balsamic glaze the other day.
I found myself at Eataly with a group of classmates after a day full of thrift store hopping. Though I promised myself I wouldn’t buy anything and that I’d just look, I was weak. It’s a foodie paradise in there and whoever has ventured inside an Eataly location knows perfectly well that it’s a challenge to resist the endless shelves of savoury temptation. Pastas, risottos, olive oils, jams, confections, chocolates, fresh produce and more all entice you.
When I saw the thin black bottle with gold writing scrawled across it, I knew I needed to buy Giuseppe Giusti Crema a base di aceto balsamico di Modena IGP e Tartufo. Impressed that this glaze had protected geographical indication, something that I’ve been studying quite heavily at school, I knew that I’d be getting an authentic and quality product.
Having visited Modena a few years back to taste real-deal balsamic, I know just how syrupy and rich a high quality glaze can be. Chasing that desire for amazing balsamic, I thought I’d put my money on Giusti. And luckily for me, it was money well spent!
Branded as a product to top roasts, eggs, risottos and more, the possibilities are endless. Of course, because I am a salad-lover, that was the first thing I used my glaze for. Drizzled on top of a Mediteranean-inspired bean medley or used to dress simple greens and protein, there really isn’t a salad that’s not made for this glaze.
A glossy deep purple, balsamic glaze is my go-to condiment whenever I want to add extra oomph to a dish. Where balsamic glaze and balsamic vinegar differ is essentially in the viscosity and flavour profile. Though glaze still has quite a punch of acidity, it’s thicker, sweeter and bolder in flavour—you can almost taste the oakiness from the casks where it’s created.
Regardless of which you prefer, balsamic glaze and vinegar both boast benefits like lowering cholesterol, stabilizing blood pressure and acting as an appetite suppressant due to their probiotic make-up. Though, I tend to incorporate balsamic into my diet based on taste preference, it’s interesting to learn that my beloved dressing might also be doing me some good, health-wise!
Because I’m also a truffle-fiend, I’m always looking for ways to get my truffle fix, which is why I was drawn to this particular glaze. Decadent truffle flavour coupled with fruity balsamic, it’s a match made for the gods.
Tired of the standard veggie sauté, I thought why not add a splash of this glaze to give my eggplants a sweet, yet earthy taste. Instantly my kitchen smelled of indulgence. I must admit that this admittance of glaze was a sort of afterthought that just seemed to work...don’t you love it when that happens? Obsessed with the result, I knew I had to share it here with you guys!
If you’re a truffle lover like me, you’re seriously gonna want to look for this glaze during your next jaunt to Eataly. It’s a small bottle but a little goes a long way since it’s so potent. Plus, in my opinion, it’s also a really fabulous and authentic product which is always worth investing in. Drizzle it here, there, everywhere and let me know what you think!
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Truffled Balsamic-Glazed Eggplant
*Makes 4 servings*
¼ white onion, chopped
4 cups (1 small eggplant), diced
½ cup water
1 tsp oregano
2 tablespoon truffle balsamic glaze
Salt and pepper to taste
Add oil to a pan with onions and sauté over medium-high heat until translucent.
Toss in eggplant and sauté for 2 minutes.
Add water and cover, steaming for 10 minutes.
Remove the lid and add oregano, salt, pepper and glaze.
Cook until all liquid has evaporated.
Enjoy as a side dish, on a salad, or whatever else your heart desires.