Recipe for Sauteed Chinese Eggplant with Scallops and Thyme

Site Search Engine - Search Over 300,000 Recipes

Yield:

Ingredients:

Amount	Ingredient
6 med	Chinese eggplants
4 tbl	Virgin olive oil
2 x	Scallions thinly sliced
	to yield 1/2 cup
2 tbl	Freshly-chopped thyme leaves
2 tbl	Balsamic vinegar
	Salt to taste

Instructions:

Instructions: Remove stem end from eggplant and cut each in half lengthwise. In a 12- to 14-inch skillet, heat olive oil until smoking. Add eggplant pieces and stirring constantly, cook until softened (about 6 to 8 minutes). Add scallions, thyme leaves and balsamic vinegar and continue cooking until vinegar dissipates (about 30 seconds) and remove from heat. Season with salt and pepper and set aside or serve immediately.

This recipe yields 4 to 6 servings.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Sauteed Chickpeas with Ground Meat :: Sauteed Cod Provencale ...