Angostura Glazed Portobello and Eggplant

Ingredients

• 2 tbspApple Cider Vinegar
  Unfiltered
• 1 tspAngostura Aromatic Bitters
  The defining ingredient — adds clove, cinnamon, gentian complexity
• 4 largePortobello Mushrooms
  Stemmed, gills scraped for cleaner plating
• 1 mediumEggplant
  Cut into 1/2-inch rounds
• 2 tbspOlive Oil
  For brushing vegetables before grilling
• 1 tspKosher Salt
  For drawing moisture from eggplant rounds
• 1 cupKetchup
  Quality tomato ketchup
• 1 tbspSoy Sauce
  For savory depth and salt
• 1 tbspDijon Mustard
  Smooth Dijon
• 1/2 tspBlack Pepper
  Freshly cracked
• 1/4 cupBrown Sugar
  Dark brown sugar, packed

Instructions

1. 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

2. Whisk ketchup, brown sugar, apple cider vinegar, soy sauce, and Dijon mustard in a small saucepan until smooth
3. Simmer over medium-low, stirring often, until the glaze coats the back of a spoon

   Medium-low — sugar burns quickly

4. Remove from heat and stir in Angostura bitters and cracked black pepper

   Bitters added off-heat to preserve aromatics

5. 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

6. Baste heavily with the glaze in the final 2 minutes per side, flipping once, until lacquered and glossy

   Watch closely — glaze sugars can scorch

7. Rest 2 minutes off the grill and serve with extra glaze on the side