Fried Eggplant (version IV)
6 small, firm eggplants (about 4-5 inches in length)
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.
1 cup olive oil
2 cloves garlic, minced
5 tablespoons finely chopped fresh mint leaves
2 tablespoons Balsamic vinegar
salt and pepper to taste
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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