Angostura Glazed Portobello and Eggplant

Ingredients

• 2 tbspApple Cider Vinegar
  Unfiltered

  Substitute: White wine vinegar acceptable
• 1 tspAngostura Aromatic Bitters
  The defining ingredient — adds clove, cinnamon, gentian complexity

  Substitute: Peychaud's for anise-forward variation
• 4 largePortobello Mushrooms
  Stemmed, gills scraped for cleaner plating

  Substitute: Large cremini caps for a smaller-format version
• 1 mediumEggplant
  Cut into 1/2-inch rounds

  Substitute: Japanese eggplant sliced lengthwise for a slimmer ring
• 2 tbspOlive Oil
  For brushing vegetables before grilling

  Substitute: Neutral high-smoke-point oil acceptable
• 1 tspKosher Salt
  For drawing moisture from eggplant rounds

  Substitute: Fine sea salt acceptable, use less
• 1 cupKetchup
  Quality tomato ketchup

  Substitute: Tomato paste plus vinegar for scratch version
• 1 tbspSoy Sauce
  For savory depth and salt

  Substitute: Tamari for gluten-free
• 1 tbspDijon Mustard
  Smooth Dijon

  Substitute: Whole grain for texture
• 1/2 tspBlack Pepper
  Freshly cracked

  Substitute: White pepper for milder heat
• 1/4 cupBrown Sugar
  Dark brown sugar, packed

  Substitute: Molasses plus white sugar

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