My mom passed along many things to me, including a love of vinegar and innumerable ways to prepare eggplant. So in honor of her, her cooking, and #momtest, a duo of marinated vegetables.
On the left:
Blackened eggplant (cut into 1/2 inch slices, cook in cast iron with a bit of olive oil and salt, pressing down on the slices with a fork to help cook more evenly - they're ready when they smell a bit smoky with hints of black and are soft all the way through) marinated in crushed garlic and balsamic vinegar.
On the right:
Cold gingered asparagus a la Mollie Katzen. Blanched asparagus (dunk in boiling water until they are just tender and bright green, then chilled in ice water) patted dry and marinated in a mixture of apple cider vinegar reduced by half, ginger, a spoonful of sugar, a mashed clove of garlic, sesame oil, and sesame seeds.