Marinated Eggplant in Orange Blossom Water

by Maydan DC 

Betenjen Wardeit Leymoun

Photo by Jennifer Chase

Photo by Jennifer Chase

Serves 6.

  • 2 eggplants (1inch dice)
  • 1 red onion (sliced thinly)
  • 3 cloves garlic (sliced thinly)
  • 1 tablespoon orange blossom water
  • 4 tablespoons red wine vinegar
  • 2 tablespoons honey
  • Parsley leaves for garnish
  • 1/2 cup olive oil
  • Salt to taste

In a large sauté pan, roast the eggplant over medium high heat using ¼ cup of the olive oil until well browned. Remove from heat to a plate and reserve.

Warm the olive oil remaining in the pan and add the remaining ¼ cup of olive oil over medium heat. Add onions, and garlic. Lightly sauté until translucent. Add the orange blossom water, honey and vinegar. Add back the eggplant, and season to taste. 

Cool the mixture. Garnish with parsley leaves.

Maydan is scheduled to open this fall at 1346-B Florida Ave. NW; Compass Rose is located at 1346 T St. NW;