Sauteed eggplant

Yield: 4 servings

Measure Ingredient
1 medium Eggplant
½ teaspoon Salt
2 teaspoons Oil
1 teaspoon Chili powder, optional

Cut eggplant into slices ¼" thick. Sprinkle with salt & let sit for ½ hour. Rinse, squeeze & pat dry. Saute in oil till soft, adding more oil if you need it. Place on paper towels.

Serve sprinkled with hot chili powder if desired.

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