Fried Eggplant

Fried Eggplant

• 1 ½ pounds eggplant (3 small), sliced ¼ inch thick
• California Olive Ranch extra virgin olive oil
• 1 clove garlic, minced
• Sea salt
• Mint leaves
• White wine vinegar

In a large skillet, fry the eggplant in a generous amount of California Olive Ranch extra virgin olive oil. As the slices are cooked, transfer them to a serving dish in layers.

Sprinkle garlic, salt, mint leaves, and a small amount of wine vinegar between each layer of eggplant, then let rest. Serve cold. (If the eggplant becomes soggy, transfer it to a dry serving dish.)

Recipe courtesy of Maria Pignatelli Ferrante, Puglia: A Culinary Memoir (Orzono Editions, 2008)

Recipe published with permission of the publisher.

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