Name: Sauteed Chinese Eggplant with Scallops And Thyme
Ingredients: 6 md Chinese eggplants; 4 tb Virgin olive oil; 2 Scallions; thinly sliced; To yield 1/2 cup; 2 tb Freshly-chopped thyme leaves; 2 tb Balsamic vinegar; Salt; to taste; Freshly-ground black pepper; to taste

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CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Molto04	4	servings

INGREDIENTS

6	md	Chinese eggplants
4	tb	Virgin olive oil
2		Scallions; thinly sliced
		To yield 1/2 cup
2	tb	Freshly-chopped thyme leaves
2	tb	Balsamic vinegar
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

Remove stem end from eggplant and cut each in half lengthwise. In a 12- to
14-inch skillet, heat olive oil until smoking. Add eggplant pieces and
stirring constantly, cook until softened (about 6 to 8 minutes). Add
scallions, thyme leaves and balsamic vinegar and continue cooking until
vinegar dissipates (about 30 seconds) and remove from heat. Season with
salt and pepper and set aside or serve immediately. This recipe yields 4 to
6 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5569 broadcast 04-03-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-19-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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