Reminder: We are hosting a free yoga class with Annie today at 4 pm!
This week’s recipe features Fried Eggplant courtesy of Elizabeth!
- 1 Eggplant, cut into slices about 1/4″ thick
- Extra Virgin Olive Oil
- Sea Salt
Lay out eggplant slices on a flat surface and sprinkle both sides with sea salt. Let rest for about an hour. With a paper towel, mop up the excess water that had been expelled from the eggplant and sprinkle again with a little more salt. Meanwhile, put a tablespoon of oil into a large frying pan and set over high heat. When the oil is HOT (makes water jump and sizzle), add the eggplant and fry for about 3 minutes a side. Remove onto a paper towel-lined plate to mop up any excess grease. Easy warm and enjoy! Optional garnish: parsley.