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Fried Eggplant
Preparation: 4-5 minutes, with 5 minutes to rest.
Cooking Time: 5-6 minutes
Ingredients (Serves 2)
2 Medium eggplants
1 Tsp. Extra virgin olive oil (EVOO)
• Sea salt to taste
Preparation
• Wash eggplants thoroughly and cut into slices about 1/2 inch thick.
• Dust with sea salt or kosher salt and let rest for about 5 minutes.
• In the meantime warm EVOO in a non stick frying pan on medium low heat, then add sliced eggplant.
• Turn over once or twice.
• When cooked, before removing from frying pan press each slice with a flat wooden or hard plastic spatula to squeeze extra oil out of eggplant.
• Add salt to taste and serve.
Sliced Eggplants Resting with Salt: image 1 of 3 Fried Eggplants: image 2 of 3 Fried Eggplants: image 3 of 3
Click on the images above to see larger pictures
Comments
• Fast and delicious. To get rid of more oil you may let it rest for a while on absorbent paper towel , turning slices over once, before serving.
Wine and Beverage Pairing
• Trebbiano Frizzante dell'Emilia, Prosecco, Spumante Demi Sec Randi, Vermentino di Toscana IGT, Monica di Sardegna DOC.


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    June 15, 2010
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