Grilled Aubergine a la Velours de Balsamique

I made a simple grilled aubergine salad today with, young greens, cherry tomatoes, feta and velour of balsamic vinegar to accompany the lamb burgers.   Balsamic vinegar velour is a reduced, thicker and sweeter vinegar, perfect for glazes.

Not really hungry but bored, I practiced focusing, taking pictures from different angles at different f-stops and ISOs.   And apparently, I practiced taking pictures with almost no focus.  I like this picture, too bad about the focus.

The bottle.   Actually, you can make this yourself by just reducing regular balsamic vinegar.  I did it for some recipe a while ago.   Either way, I don’t see any difference between the home made and the bottle except the bottle is ready.

Velours.   Sounds so rich.

About cookinginsens

An American living in Burgundy, France
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11 Responses to Grilled Aubergine a la Velours de Balsamique

  1. this looks divine!

  2. That’s like art on a plate!

  3. Thank you Greg

  4. ceciliag says:

    I am addicted to balsamic, do i just heat it to reduce it? would that work/c

  5. Looks beautiful, Greg is on the money. Also, I’d never heard of velour (that was the name right?… yes it was) You teach me quite a lot about fine dining – damn this frugal blog… 😀

  6. Pingback: Spicy Moroccan Lamb Burger | Cooking in Sens

  7. ambrosiana says:

    Beautiful presentation and boy oh boy ….I love the idea of the acid taste of feta cheese with the sweetness balsamic vinegar!!!

  8. ....RaeDi says:

    Going to make but use my blackberry vinegar and see how that tastes, so far everything we have used it on and in we have loved. This is a beautiful dish and the pictures is beautiful! ….RaeDi

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