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Eggplant with Balsamic Vinegar, Basil & Olive Oil
This is more of a non-recipe than an actual recipe. This delicious warm salad requires little more than microwaving a plate of eggplant and once softened, seasoning them with a little salt and cracked black pepper, sautéing them briefly in a little extra virgin olive oil until golden and finally, drizzling them with your best balsamic vinegar. I always made a huge heaping batch of this because leftover the eggplant is fantastic on a sandwich. I used baby Japanese eggplant from my local Farmer's market this time but the truth is you can use any size and variety of eggplant you like. When I use anything other than Japanese eggplant (the longer skinnier eggplant) I peel it. It's a personal preference (some might call busy work) and not at all necessary.
Be Calorie Wise: Eggplant softened and cooked through in the microwave absorbs less oil during the browning process. A substantial savings when you consider that every tablespoon of oil is about 120 calories and 15 grams of fat!
Ingredients:
| 9-10 |
Baby Japanese eggplants or one medium or large eggplant of any variety |
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Coarse salt and cracked black pepper |
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Olive Oil |
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Balsamic vinegar |
| 8-10 |
basil leaves, more or less to taste |
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If you're using Japanese eggplant, slice them in half lengthwise. If you're using any other eggplant, peel and slice into 1/4 inch thick slices. Arrange eggplant on the largest plate your microwave can accommodate. Cover tightly with microwave safe plastic wrap. Cook on high for five minutes or until eggplant is softened through to the touch.
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Season eggplant slices with salt and pepper on both sides. Heat olive oil in a non-stick pan over medium high heat, place eggplant in a single layer and cook, turning once at the halfway point, until golden, about 3-5 minutes per side. Remove eggplant slices to a serving platter. Drizzle balsamic vinegar over the eggplant slices and garnish with hand torn basil leaves. Serve immediately.
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