Minted Fried Eggplant

[Guest guest]

Minted Fried Eggplant

 

6 small, firm eggplants, 4 to 5 inches in length

1/2 cup olive oil

2 cloves garlic. minced

5 tablespoons finelt 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. Serves 4 to 6.

 

 

 

Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+

countries) for 2¢/min or less.