This modern pairing of peaches and eggplant are a match made in heaven.
Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It's also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar.
Prep time: 10 minutes
Cook time: 10 minutes
8 long thin eggplants, or other variety
4 peaches, organic is best
6 large basil leaves
1/2 teaspoon sea salt
fresh ground pepper
olive oil for grilling
4 large basil leaves, sliced into ribbons
1 small shallot, minced
1/2 teaspoon dijon mustard
1/2 teaspoon coconut sugar
1 tablespoon fresh lemon juice
2-3 tablespoons extra virgin olive oil
salt to taste
Add shallots, mustard, salt, sugar, and lemon to a small bowl. Whisk.
Let sit for 5 minutes. Add in olive oil, and whisk too emulsify. Taste for seasoning.
Slice eggplants in half length wise. Brush the eggplants with olive oil, and sprinkle with salt. Cut peaches in thick slices.
Heat your grill, or a non stick pan, on medium heat. Add a bit of olive oil if using a pan.
Lay eggplants flesh side down, and grill for 10 minutes, or until tender. Add the peaches to the grill or pan when the eggplants start to melt down a bit. If Grilling, brush them with some olive oil, so they do not stick.
Take off the grill, or pan, and plate four strips of eggplant on each , with some peaches.
Drizzle with vinaigrette. and sprinkle basil ribbons on top.