Sautéed Chinese Eggplant with Scallions and Thyme

(2 votes)

6 medium chinese eggplants
4 tablespoons virgin olive oil
2 scallions, thinly sliced to yield 1/2 cup
2 tablespoons freshly chopped thyme leaves
2 tablespoons balsamic vinegar
salt and pepper

Remove stem end from eggplant and cut each in half lengthwise. In a 12 to 14-inch skillet, heat olive oil until smoking. Add eggplant pieces and stirring constantly, cook until softened (about 6 to 8 minutes). Add scallions, thyme leaves and balsamic vinegar and continue cooking until vinegar dissipates (about 30 seconds) and remove from heat. Season with salt and pepper and set aside or serve immediately.


Comments:

this is a wonderful, easy & zesty tasting recipe! I loved it! Good, clean & fresh - thanks!~!
Jordan, Bayport, NY


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