CookEat Recipe
Eggplant Sauté aux Fines Herbes
Peeled eggplant sautéed in butter and finished with parsley, chervil and chives.
Method
Steps
Step 1
Remove the stem and neatly peel the medium eggplant. Cut it lengthwise into four even quarters, then cut the quarters into pieces a quarter of an inch thick. Finely chop the parsley and chop the chervil and chives.
Step 2
Heat the two light tablespoons of melted butter in a black frying pan. Add the eggplant, the half teaspoon of salt and two saltspoons of white pepper. Fry for about fifteen minutes, tossing frequently, until the eggplant is tender.
Step 3
Mix the half teaspoon of finely chopped parsley with the quarter teaspoon each of chopped chervil and chives. Sprinkle evenly over the eggplant and toss gently a little longer. Transfer to a hot vegetable dish and serve.
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