Main Dishes

Eggplant with Balsamic Vinegar and Thyme

32

Balsamic vinegar brings out the sweetness of eggplant, while thyme infuse it with herbal fragrance.

2
1 eggplant
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoon chopped green onions
1 tablespoon thyme
Salt to taste
Trim off the top of the eggplant. Peel and cut into ½-inch strips. Boil a pot of water and cook eggplant for 5 minutes or until soft. Drain. Heat olive oil in a skillet, sauté eggplant for 1 minute. Add balsamic vinegar, green onions, thyme and salt to taste. Continue to cook until the vinegar evaporates and all ingredients are mixed, about 1 minute.
Nutritions

Calories
82

Sodium
4mg
0% DV

Fat
6g
10% DV

Protein
0.7g
1% DV

Carbs
5g
1% DV

Fiber
2g
8% DV