This is a simple recipe for an unusual and tasty side plate: Balsamic Vinegar Glazed Aubergines. Usually I use to cook round aubergines, this time I want to try the long ones, so there aren’t pieces of flesh destroyed due to the cooking. When you buy them, don’t choose the curly aubergines, because they are harder to cut.
3 long aubergines
4 tablespoons Balsamic Vinegar of Modena IGP, I used Balsamic Vinegar from Acetaia Leonardi
the juice of half lime
1 tablespoon agave syrup
extra virgin olive oil
1 tablespoon sesame seeds
Cut the aubergines, place them on a baking tray not overlapped, season with a tablespoon evo oil and salt. Bake into the oven at 180 ° C for 15 minutes or until soft. In the meantime, mix Balsamic Vinegar with lime juice, agave syrup and 3 tablespoons evo oil. When the aubergines are soft, pour the glaze on the aubergines, mix well and bake for another 15 minutes, turning a few more times. When cooked, sprinkle with sesame seeds and serve. If you have some leftovers, try them cold!