Sauteed Chinese Eggplant With Scallops And Thyme
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Molto04 | 4 | Servings |
INGREDIENTS
| 6 | Chinese eggplants | |
| 4 | T | Virgin olive oil |
| 2 | Scallions, thinly sliced | |
| To yield 1/2 cup | ||
| 2 | T | Freshly-chopped thyme leaves |
| 2 | T | 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.
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 77mg
Potassium: 50.7mg
Carbohydrates: 3.4g
Fiber: 1g
Sugar: 1.4g
Protein: <1g