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Home Slow Cook Slow Cooker Stuffing With Onion Soup Mix

Eggplant with Garlic and Basil Recipe

Ingredients

How to make it

  • Cut eggplants lengthwise in slices 1/4" thick.
  • Sprinkle with salt and allow to stand 1 hour then rinse and pat dry.
  • Heat oil in heavy skillet then sauté 1 slice eggplant until golden on both sides.
  • Place cooked slice on plate and sprinkle with basil, garlic, salt and vinegar.
  • Repeat with remaining slices building up several layers of cooked eggplant on plate.
  • Let stand thirty minutes at room temperature then chill.
  • Serve as salad or side dish.

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The Cook

chefmeow Garland, TX

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