– 1 medium eggplant
– 1 small bunch of arugula optional
– 2 tsp. salt or to taste
For the balsamic dressing
– 3 tbsp. extra virgin olive oil
– 3 tbsp. balsamic vinegar
– 1 garlic clove, minced
Slice the eggplant into about ½ inch (or a bit thinner) circles.
sprinkle with salt on both sides
To make the dressing, add the olive oil, balsamic vinegar, and garlic into a small jar. Shake or stir well with a spoon.
Once the pan is hot, place the eggplant slices on top in a single layer and leave to cook. After about 2 minutes, and then flip them over onto the other side.
is simple yet so delicious. Lightly charred and drizzled with homemade balsamic dressing
this elegant dish can be served as an appetizer or part of the main course.
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