Pan Fried Eggplant
Cut eggplant into 1/2 inch slabs. Set on plate and salt. Sit for at least 1/2 hour.
Wash salt off (or not) and heat 1 T coconut oil in large frying pan. Cover the bottom with eggplant slabs and cook over medium heat until browned, then flip and do the same on the other side.
Pan fried eggplant is great to throw in curries or eat plain. You won’t want eggplant any other way!
Blanched Escarole with Garlic Oil
2 large bunches of escarole
1/2 cup Garlic Infused Olive Oil (find this recipe under G)
Optional. You may add one or more of the following: 2 TBSP capers, 1/4 cup chopped black olives, 1/4 cup pine nuts, or 1/4 cup coarse chopped walnuts
Start heating a large pan of water for blanching.
While the water heats, carefully wash the escarole in large amounts of clear, cold water, shaking or spinning between washings. Cut off any roots, remove damaged leaves, separate the leaves and tear into large pieces. Get a large bowl of clean, very cold (or iced water) ready.
When the water begins to boil, add a handful of salt to the water. Then add the escarole and cook for 1-2 minutes until the leaves turn bright green. As soon as the escarole is ready, lift it out of the boiling water and into the cold water bath to stop the cooking. When cool, remove escarole from the water and allow to drain while you start to heat the garlic oil over medium heat in a large fry pan. As soon as the oil is hot enough to sizzle softly when sprinkled with water, add the escarole and saute for 2-3 minutes until hot. Add any of the options if you wish and serve immediately.