If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.
You already know Dokkio is an AI-powered assistant to organize & manage your digital files & messages. Very soon, Dokkio will support Outlook as well as One Drive. Check it out today!

Sauteed Eggplant with Herbs

Page history last edited by Kim Dunkelberg 15 years ago

(from Stearns Farm Newsletter, August 10 2008)

Adapted from Simple Italian Food by Mario Batali, who suggests using the smaller, slimmer Japanese or Italian eggplants for this dish. Many thanks to Stearns sharer Deborah Drechsler for sending this recipe and the Caponata one that follows.

6 medium-sized Japanese eggplants or 3 medium Italian eggplants

4 Tbs olive oil

2 scallions, thinly sliced (about 1/2 cup)

2 Tbs chopped fresh Thyme leaves

2 Tbs balsamic vinegar

salt and pepper to taste

Trim the stem ends from the eggplants and cut each in half lengtwise, if using Japanese eggplants. If using larger eggplants, cut lengthwise into inch-thick slices, then cut each slice into 2 or 3 wide strips. Place olive oil in a large skillet and heat until it just starts to smoke. Add eggplant and cook until softened, stirring constantly - about 6-8 minutes. Add scallions, thyme, and vinegar. Cook about 30 seconds until liquid evaporates. Season to taste and serve warm or at room temperature. Serves 4-6.