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Sauteed Eggplants

Western.Chefs's picture
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Ingredients
  Butter 50 Gram
  Eggplants 2 Medium
  Tomato sauce 125 Milliliter (Kept Hot)
  Chopped fresh parsley 1 Tablespoon
Directions

Melt the butter in a large, heavy frying pan and saute the eggplants, turning occasionally, until golden brown on both sides.
Lift from the pan with a slotted spoon, allowing any excess butter to drip back into the pan.
Transfer to a warm dish, pour over the tomato sauce and garnish with parsley.
Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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