Sauteed Chinese Eggplant With Scallops And Thyme

Recipe Ingredients

6 tablespoons	90ml	Chinese eggplants (medium)
4 tablespoons	60ml	Virgin olive oil
2		Scallions - thinly sliced
		To yield 1/2 cup
2 tablespoons	30ml	Freshly-chopped thyme leaves
2 tablespoons	30ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Remove stem end from eggplant and cut each in half lengthwise. In a 12- to 14-inch skillet, heat olive oil until smoking. Add eggplant pieces and stirring constantly, cook until softened (about 6 to 8 minutes). Add scallions, thyme leaves and balsamic vinegar and continue cooking until vinegar dissipates (about 30 seconds) and remove from heat. Season with salt and pepper and set aside or serve immediately.

This recipe yields 4 to 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5569) - from the TV FOOD NETWORK

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