TIPS: 1. Soaking cut eggplant in salt water can prevent oxidation and discoloration.
2. Fried eggplant to keep the skin fresh purple.
3. Select eggplant that's slender, soft and with a pointy tip. —idalingi
eggplant (the long, skinny type)
1 1/2 cups
green onions or scallions, minced
cloves of garlic, minced
red pepper flakes
Extra virgin olive oil
In This Recipe
Wash and cut eggplants into 1/3 " thick slices, immerse cut eggplants into salted water for 5 minutes, remove and drain; Mince garlic and green onions; Wash and dry the basil leaves.
Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.
Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.
Add basil leaves, stir and immediately turn off the stove.