Guest guest Posted June 5, 2009 Report Share Posted June 5, 2009 A howdy do to all. Looks like a great group learn from. Tanks for letting me join. Rich in Nevada Eggplant with Garlic and Basil 2 Medium eggplants Salt {sub Mrs. Dash} Olive oil 3/4 cups Chopped fresh basil 4 Cloves garlic finely chopped Wine vinegar Cut eggplants lengthwise in slices about 1/4-inch thick. Sprinkle withsalt to taste and let stand 1 hour. Rinse and pat dry.Heat several tablespoons oil in heavy skillet. Sauté 1 slice eggplantuntil golden on both sides. Place cooked slice on plate and sprinkle withbasil, garlic and salt and vinegar. Repeat with remaining slices, buildingup several layers of cooked eggplant on plate. Let stand 1/2 hour at roomtemperature, then chill. Serve as salad or side dish. Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
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