Angostura Glazed Portobello and Eggplant Recipe

Ingredients

2 tbsp (29.6 ml) Apple Cider Vinegar
Unfiltered
1 tsp (4.9 ml) Angostura Aromatic Bitters
The defining ingredient — adds clove, cinnamon, gentian complexity
4 large (4.0 large) Portobello Mushrooms
Stemmed, gills scraped for cleaner plating
1 medium (1.0 medium) Eggplant
Cut into 1/2-inch rounds
2 tbsp (29.6 ml) Olive Oil
For brushing vegetables before grilling
1 tsp (4.9 ml) Kosher Salt
For drawing moisture from eggplant rounds
1 cup (1.0 cup) Ketchup
Quality tomato ketchup
1 tbsp (14.8 ml) Soy Sauce
For savory depth and salt
1 tbsp (14.8 ml) Dijon Mustard
Smooth Dijon
1/2 tsp (2.5 ml) Black Pepper
Freshly cracked
1/4 cup (0.2 cup) Brown Sugar
Dark brown sugar, packed

Salt eggplant rounds on both sides and let drain on paper towels for 15 minutes, then pat dry
Salting pulls excess moisture for better char
Whisk ketchup, brown sugar, apple cider vinegar, soy sauce, and Dijon mustard in a small saucepan until smooth
Simmer over medium-low, stirring often, until the glaze coats the back of a spoon
Medium-low — sugar burns quickly
Remove from heat and stir in Angostura bitters and cracked black pepper
Bitters added off-heat to preserve aromatics
Brush portobello caps and eggplant rounds with olive oil and grill over medium-high heat, turning once, until marked and tender (about 4 minutes per side)
Medium-high for color and grill marks
Baste heavily with the glaze in the final 2 minutes per side, flipping once, until lacquered and glossy
Watch closely — glaze sugars can scorch
Rest 2 minutes off the grill and serve with extra glaze on the side