Post by Jay on Feb 24, 2004 9:48:02 GMT -6
Sauteed Eggplant
1 medium eggplant
salt
1/2 cup olive oil
1 teaspoon hot chili powder
Cut eggplant into slices 1/4" thick. Sprinkle well with salt and let
sit in a colander for 1/2 hour to drain. Pat dry with paper towels.
Heat oil in a heavy skillet over medium-high heat and saute the
eggplant till soft, turning each slice once or twice and adding more
oil if necessary. Drain briefly on paper towels and layer on a
serving platter. To serve, sprinkle with hot chili powder if desired.
Jay
1 medium eggplant
salt
1/2 cup olive oil
1 teaspoon hot chili powder
Cut eggplant into slices 1/4" thick. Sprinkle well with salt and let
sit in a colander for 1/2 hour to drain. Pat dry with paper towels.
Heat oil in a heavy skillet over medium-high heat and saute the
eggplant till soft, turning each slice once or twice and adding more
oil if necessary. Drain briefly on paper towels and layer on a
serving platter. To serve, sprinkle with hot chili powder if desired.
Jay