I’m planning a dinner party to celebrate the end of summer, and the menu is coming together in my head. I’m thinking of grilling thick, bone-in pork chops, seasoned with a blend of cumin, fennel seeds, and brown sugar. Alongside them, I’ll grill some bread soaked in olive oil, aiming for a crisp, golden crust with a bit of chew in the center. To make the most of the grill, I’ll throw on some peaches too. They’ll pick up a light char, and I’ll keep them warm and slightly softened. If they become a little juicy, that’s even better. Slicing into them will release a sweet, tender sauce that pairs beautifully with the pork.
For a side, I’m leaning towards a simple salad—a combination of crisp romaine and fresh herbs, lightly dressed with lemon juice and olive oil.
When it comes to vegetables, I keep coming back to eggplant, even though technically, it’s a fruit. There are countless ways to prepare it, but I’m aiming for something easy yet flavorful that I can make ahead while the grill is going.
One of my favorite methods is to pan-sear the eggplant. With just a bit of olive oil, I can achieve a golden brown, custard-like texture. In the same pan, I’ll build a sauce. Eggplant pairs so well with olive oil, so I’ll start by sizzling some garlic, then maybe add fennel seeds for a subtle licorice note. For acidity, red wine vinegar works wonderfully with eggplant, especially when paired with tomatoes. I’ll finish it with fresh herbs—either oregano or basil will be perfect.
Yes, this is the plan, especially the eggplant dish. I hope you’ll join me!
Easy Eggplant with Oregano, Garlic, and Vinegar
Serves 4
This simple, delicious recipe features eggplant cooked in olive oil until golden on the outside and tender inside. In the same skillet, a quick sauce of garlic, olive oil, vinegar, and oregano comes together in minutes. For best results, choose slender, short eggplants, like Japanese or small globe varieties, which can be halved lengthwise and easily pan-fried with minimal prep work.
Ingredients:
- 6 tablespoons olive oil
- 1 pound small, slender eggplants (Japanese or small globe)
- Salt
- 4 garlic cloves, finely grated or chopped
- 1 teaspoon fennel seeds, coarsely or finely ground
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh oregano leaves, plus more for garnish
Instructions:
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. While the pan heats, slice the eggplants in half lengthwise.
- Once the skillet is hot, decide how many pieces of eggplant will fit snugly, cut-side down, in the pan. You’ll cook them in batches. Season the cut sides of the eggplant with salt, and place them cut-side down in the skillet. Use a small, heavy pot or weight to press the eggplant and cook until the cut sides are golden brown, about 3 to 5 minutes.
- Flip the eggplant and cook the skin side (without the weight) for another 1 to 2 minutes. Transfer the cooked pieces to a serving plate and repeat with the remaining eggplant. Once all are cooked, turn off the heat.
- Let the pan cool slightly, then add the garlic, fennel seeds, and the remaining 4 tablespoons of olive oil. Swirl the garlic in the pan; it should lightly sizzle. Stir in the red wine vinegar and season with salt. Remove from heat, stir in the tablespoon of oregano, and transfer the sauce to a bowl.
- When ready to serve, spoon the sauce over the eggplant and garnish with extra oregano leaves.
Enjoy this flavorful dish with its tender, rich eggplant and bright, tangy sauce!
