Eggplant with Garlic and Basil Recipe
by Alex
This is a very simple salad or side dish meal with cooked eggplant along with garlic and fresh basil.
Salt to taste
Sunflower Oil- 4 tablespoon
3/4 c Chopped fresh basil
4 Cloves garlic – finely chopped
Wine vinegar - 2 tablespoon
Ingredients for the recipe:
2 Medium eggplantsSalt to taste
Sunflower Oil- 4 tablespoon
3/4 c Chopped fresh basil
4 Cloves garlic – finely chopped
Wine vinegar - 2 tablespoon
Cooking Instructions:
1. Cut eggplants lengthwise in slices about 1/4-inch thick.
2. Sprinkle with salt to taste and let stand for 1 hour. Rinse and pat dry.
3. Heat several tablespoons of oil in a heavy skillet.
4. Saute 1 slice of eggplant until golden on both sides.
5. Place the cooked slice on a plate and sprinkle with
basil, garlic, salt, and vinegar.
6. Repeat with remaining slices, building
up several layers of cooked eggplant on the plate.
7. Let stand 1/2 hour at room temperature, then chill.
8. Serve as a salad or a side dish.
2. Sprinkle with salt to taste and let stand for 1 hour. Rinse and pat dry.
3. Heat several tablespoons of oil in a heavy skillet.
4. Saute 1 slice of eggplant until golden on both sides.
5. Place the cooked slice on a plate and sprinkle with
basil, garlic, salt, and vinegar.
6. Repeat with remaining slices, building
up several layers of cooked eggplant on the plate.
7. Let stand 1/2 hour at room temperature, then chill.
8. Serve as a salad or a side dish.
Thank you and Bon Appetite! Alex
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