Eggplant with Honey and Mint (Mario Batali) |
|
 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
Ingredients:
6 tablespoons extra-virgin olive oil |
3 small eggplants, cut in 1-inch slices on the bias |
3 tablespoons honey |
3 tablespoons red wine vinegar |
10 leaves mint, torn |
salt and freshly ground black pepper |
Directions:
1. In a 12 to 14-inch saute pan, heat olive oil over medium heat until just smoking. Add the eggplant slices and cook for 3 minutes until golden brown. Turn each piece over and cook another 3 minutes until golden brown. Add honey and red wine vinegar and toss enough to coat all pieces of eggplant. Add mint and season with salt and pepper. Serve immediately.
|
|