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Roasted Eggplant and Corn by Lynne Sawicki |
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Wednesday, 05 September 2007 |
4 Japanese eggplants, diced and lightly salted
4 ears of white or yellow corn, removed from the cob
2 T. olive oil
1 clove garlic, minced
8 ounces chicken stock
1 T. butter
salt & butter to taste
Pour olive oil into sautee pan on Medium to high heat. Once hot, add the eggplant. Sautee until a golden brown. Add garlic and sautee for a bit before adding the corn. Deglaze pan with chicken stock or water and turn heat down. Salt and pepper to taste. Just before serving, stir in butter.
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Last Updated ( Wednesday, 05 September 2007 )
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