Marinated Eggplant

• Balsamic Peaches, extend the marinade time on the peaches to 3 days.

• 1 large eggplant

• 3 cloves garlic, grated

• Pint of Cherry Tomatoes

• 4 tbsp beef tallow or high heat oil

• Salt, to taste + 1 tbsp

• Dried organo, to taste

Peel eggplant into 5-6 vertical slices, about 1/2” thick. Cover with 1 tbsp salt and let rest for 30 minutes.

Remove any excess moisture laying on the eggplant with a paper towel, and place into a large mixing bowl with a lid. Pour 1/2 of the batch off marinated peaches on top, being sure to leave some of the liquid to use later. Grate garlic atop and rub all over eggplant.

Pre-heat oven to 450 degrees Fahrenheit, placing an oven and stovetop safe pan (I use copper) inside to heat up. Add cherry tomatoes to pan once heated (about 5 minutes in the oven) and let blacken on the stovetop over high-heat, about 3-4 minutes.

Add beef tallow to pan and cook eggplant 7 minutes per side in the oven. At this point add cherry tomatoes + excess balsamic peach concoction back in and cook for another 5 minutes. Serve.