Ingredients
- 6 tablespoons extra-virgin olive oil
- 3 small eggplants, cut in 1-inch slices on the bias
- 3 tablespoons honey
- 3 tablespoons red wine vinegar
- 10 leaves mint, torn
- Salt and freshly ground black pepper
Directions
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. 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.
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By walking_contrad...
Maple Shade, NJ
on October 01, 2007
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after making a first time, the dish turned out not great. the combination of the honey and red wine vinegar was just too counteractive. i could sense what it was going for, and figured maybe i did something wrong. well after making it a second time and following the instructions exactly, it still tasted not so great.
By Chef #504350
Sicklerville, NJ
on June 18, 2007
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Perfect for a summer evening. I plan to try the honey, vinegar, and mint over other vegetables too, like zucchini and yellow squash. I think I might grill the veggies next time though so I can add less oil.
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