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Categories:
virgin olive oil red onion garlic Japanese eggplants roma tomatoes salt freshly ground black pepper baby calamari lemon Basil Chiffonade
Viewed: 26 - Published at: a year agoIngredients
- 4 fl. oz. virgin olive oil
- 1 md. red onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 Japanese eggplants, sliced lengthwise into 6 pieces each
- 2 roma tomatoes, chopped into 1/4-inch dice
- Salt, to taste
- Freshly ground black pepper, to taste
- 12 (1/8 lb. each) baby calamari, whole, peeled, and cleaned
- 1 lemon, juice and zest of
- 1/8 cup basil chiffonade
Method
- In a 12- to 14-inch saute pan, heat together oil, onion and garlic over medium-high heat until soft, 8 to 10 minutes.
- Add eggplant and cook until just softened.
- Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, 4 to 5 minutes.
- Add calamari, season again, and cook until just opaque, approximately 2 minutes per side.
- Add basil and toss.
- Arrange on platter and serve.
