Sautéed Eggplant

In honor of the Eggplant Festival, here’s a tasty recipe from your friends at High-Hand. Enjoy!

Ingredients:

• 4 small eggplant or 1 larger eggplant
• ¼ – ½ cup of High-Hand Garlic Mushroom Infused Olive Oil
• 2 tablespoons of High-Hand Black Currant Dark Balsamic Vinegar
• Sea salt or kosher salt
• Freshly ground pepper

Preparation:

1. Slice small eggplants lengthwise in half; larger eggplants should be cut crosswise.
2. Lightly salt and pepper the slices and heat a sauté pan over medium-high heat.
3. Add olive oil to pan, and when it shimmers add eggplant.
4. Lower heat to medium and cook, covered, until eggplant is soft, turning once midway through cooking.
5. When soft, add balsamic vinegar and cover. Turn heat off and let vinegar caramelize a little.