3213 E Camelback Road, Phoenix AZ 85018
602.955.8100 ... firstname.lastname@example.org
Open Every Night
5PM - 10PM Mon-Sat 5PM - 9 PM Sun
2 ounces very good balsamic vinegar
4 ounces olive oil
1 tsp basil, cut into thin strips
1 tsp caramelized garlic
1 tsp minced shallot
1. Slice eggplant into 1/4" rounds. Salt and let rest for 20 minutes. Brush salt off and discard any liquid.
2. Heat grill and sauté eggplant slices on each side until dark caramel. (You can also cook in a sauté pan over medium heat).
3. Stir together the vinegar, oil, basil, garlic, and shallot.
4. Serve with Micro Arugula and small organic, heirloom tomatoes.