Sauteed chinese eggplant with scallops and thyme

Yield: 4 servings

Measure Ingredient
6 mediums Chinese eggplants
4 tablespoons Virgin olive oil
2 \N Scallions; thinly sliced
\N \N To yield 1/2 cup
2 tablespoons Freshly-chopped thyme leaves
2 tablespoons Balsamic vinegar
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

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.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5569 broadcast 04-03-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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