Pan Seared Eggplant

Posted by francis keyser Monday, April 13, 2009
Taste Level: G
Cost: $20 and under
Serves: 4-6
Prep Time: 25-30 min.
Cook time: 10-15 min.
Difficulty: 2

Does this look like a repeat? That is because it is of sorts. I have decided to split up meals so that there is one recipe per post making it easier to find what you are looking for :)

Ingredients:
1 globe eggplant
kosher salt
1/2 cup low sodium balsamic vinaigrette dressing
1 tsp garlic powder
dash each of dried sweet basil, thyme, rosemary, paprika and oregano.

Peal eggplant with potato peeler in strips (it should look zebra striped.) Slice into thin pieces (1/4 inch is fine but shoot for 1/8 inch.) Sprinkle salt on both sides of every strip with Kosher salt and then let sit in colander 20-30 minutes. This will remove bitterness and help with keeping eggplant from absorbing oils.

Rinse off eggplant very well under cool water trying to remove all salt and then gently squeeze dry and sit aside.

In ziploc or Tupperware container add dressing and seasonings mixing together evenly. Add eggplant to container and seal. Shake to get all coated (30 seconds.) Immediately remove (you don't want the eggplant soaking up all the oil) and cook in a medium to medium-hot frying pan for 5-7 minutes each side or until golden brown and tender. Sit on plate with paper towels to absorb extra oils, crack pepper to taste.

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