Featured Pinch Tips Video
- 2 lb
- 1/2- 1 c
- 3/4 tsp
1Pare eggplant and cut into 1/4 inch slices. Heat water and salt to boiling, add eggplant, cover pan tightly to prevent escape of steam and heat again to boiling.
2Reduce heat at once and simmer 15 to 20 minutes. Drain if necessary. (Makes 3 1/2 to 4 cups diced.)
3To serve, season with butter and pepper.