Wednesday, December 19, 2007

Fried Eggplant

By Deborah Mele
Service for : 4 to 6 people

This is yet another recipe that shows how simple preparation and just a few of the right ingredients can create a very tasty dish.

Although I generally try and stay away from fried foods, I do enjoy this eggplant dish every so often. For some reason, fresh mint just enhances the subtle flavor of eggplant wonderfully! This makes a great vegetable side dish, or a nice addition to an antipasti tray.


6 Small, Firm Eggplants (About 4-5 Inches In Length)
1 Cup Olive Oil
2 Cloves Garlic, Minced
5 Tablespoons Finely Chopped Fresh Mint Leaves
2 Tablespoons Balsamic Vinegar
Salt And Pepper To Taste


Cut the eggplants into wedges, about 1 and 1/2 inches wide, leaving the skin on. Heat the oil in a heavy frying pan, and once hot, drop in four or five of the wedges. Cook until soft and brown, turning over once during the cooking period. Once cooked, place on a plate covered with paper towels to drain. Continue cooking the remaining eggplant wedges in this manner.

Once all the the wedges have been cooked, place them in an attractive manner on a serving plate. Sprinkle with the balsamic vinegar, minced garlic, salt and pepper and mint. Serve at room temperature.

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