Warm Eggplant Salad – “Mr. Popular” Is Making His Moves in America

Use a wide iron cast pan. (10’’ – 13’’ inches will do the job)

Combine both Oils in the pan and warm on medium-high heat.

Cut Eggplants into 1’’ inch cubes.

Add Eggplants cubes to the hot Oil and arrange in one layer.

Cook for about 7 minutes until the Eggplants bottoms get brown.

Turn over the Eggplants cubes to achieve browning on the other side.

Add Garlic and stir.

Add Paprika and Black Pepper minced Rosemary and Thyme while the Eggplants continue to cook.

Add Balsamic Vinegar revealing the bottom of the pan and deglaze for one minute.

Add Salt and mix together.

Add Silan and mix cooking for additional one minute.