eggplant simply sauteed Recipe jhissom

1. 1

   slice eggplant about 1 mm thick (a whole eggplant that has been frozen works well for thinner slices, of course a sharp knife is a must)

2. 2

   heat griddle to about 375 degrees coat with evoo

3. 3

   put eggplant on griddle dust with salt pepper and garlic (garlic may be ommited or added at the end if burning is an issue)

4. 4

   cook eggplant until caramalized (golden brown) and flip.

5. 5

   for a more rounded out veggie dish summer sqaush, zuccini, musshroom, and bell peppers can be treated the same way, and all served mixed

* Per serving · 4 servings · Values may vary.

No additional tips available.