Eggplant with Caramelized Onions

Recipe Review: Versatile Side that's easy to whip up!

I have a love hate relationship with Mexican food. I love how it tastes, but making it healthy is a challenge. I made enchiladas for dinner (if you don't smother them in cheese they actually aren't bad for you!) and was searching for a non beans and non rice side dish to serve with them. I found a Rick Bayless recipe (we know that I love Rick Bayless) for Eggplant with Caramelized Onions. I absolutely adore caramelized onions, so loved the idea of this recipe.

Eggplant with Caramelized Onions

yield: 4 servings

2 medium eggplants (about 4 cups when cubed)

1 medium red onion

4 T olive oil

4 cloves garlic, minced

salt & pepper

Cut eggplant into slices, about 1 inch thick, rinse, arrange on a baking sheet and brush with olive oil. Broil on high for 3 minutes on each side. Once the eggplant is cool enough to handle cut into 1 inch cubes and set aside.

While the eggplant is broiling caramelize the onions. Heat olive oil in pan over medium heat. Slice onions thinly and add to the pan. Saute stirring regularly for about 10- 15 minutes until onions are soft and brown. At this point add in the eggplant, minced garlic, and salt and pepper. Saute for about 5 minutes, giving time for the garlic to cook and the flavors to mix.

Nutrition Information: Serving Size about 1 cup, 1/4 of total prepared recipe. Calories 153, Fat 13.7g (Saturated Fat 1.9g) Cholesterol 0 mg, Carbohydrates 7.9g, Fiber 3.4g, Protein 1.3g

The original recipe involved making a dressing for the onions with olive oil, sherry vinegar and dried chilies. I didn't love the dressing. The chilies had a smoky flavor rather than a spicy one, and it wasn't the best. I did however really love the caramelized onions and eggplant combo. I would totally make this again but with just a little salt pepper and garlic, so that's how I wrote it up. Its more versatile rather then just being a Mexican side, plus its quicker to make this way!