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Sautéed Eggplant with Raisins, Pignoli Nuts and Mint Recipe

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This recipe for Sautéed Eggplant with Raisins, Pignoli Nuts and Mint is from My favorite things, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Eggplants, Sliced Long on an Angle
3 Cloves of Garlic, Whole
1 Tablespoon Raisins, Rehydrated with Marsala Wine
1 Tablespoon Pignoli Nuts, Toasted
2 Oz. Mint Leaves, Chopped
Extra Virgin First Cold Press Organic Olive Oil
Pink Himalayan Salt and Pepper to taste
Italian Flat Leaf Parsley for Garnish
Directions:
Directions:
Cut your Eggplant into diagonal slices, about 1″ thick
Coat the bottom of sauté pan with Olive Oil and place on high heat
Place your whole Garlic in your pan and Brown, your essentially infusing oil with Garlic
Remove Garlic and set aside
Sauté your sliced Eggplant until golden brown 45 seconds per side
While sautéing season with Salt and Pepper
In a medium bowl place your Toasted Pignoli Nuts,
Raisins and Mint leaves
Place your cooked Eggplant into bowl with some of the Olive Oil used for cooking
Heat from the Eggplant will activate your other ingredients
Plate and spoon ingredients over Eggplant
Smash a Garlic clove and place atop Eggplant
Garnish plate with Flat Leaf Parsley
Number Of Servings:
Number Of Servings:
2

 

 

 

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