Guest guest Posted September 24, 2009 Report Share Posted September 24, 2009 Great for a snack or appetizer, and for people who don't normally like eggplant. Adjust balsamic and garlic amounts to taste. If you don't like raw garlic you can saute it with the eggplant or use roasted garlic. You don't HAVE to peel the eggplant but it makes it milder and less bitter. This recipe comes from my Nonna. 1 large eggplant 3-4 tablespoons balsamic vinegar 2-3 cloves garlic, minced Olive oil Peel eggplant. Slice thinly. Heat oil on medium-high in nonstick skillet then add eggplant slices carefully. Saute a couple minutes on both sides, until just soft. Mix balsamic and garlic. Place eggplant slices on a large plate. Pour balsamic/garlic mixture over slices, flipping to coat both sides. Best at room temperature. Enjoy! Quote Link to comment Share on other sites More sharing options...
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