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.
Follow us on Twitter: MemphisFoodGuy
