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Eggplant With Honey And Mint

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Extra-virgin olive oil

  2. 3 tablespoons 45ml Eggplants - bias-cut 1" slices (small)

  3. 3 tablespoons 45ml Honey

  4. 3 tablespoons 45ml Red wine vinegar

  5. 10 Mint leaves - torn

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. This recipe yields 4 to 6 servings.

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