Pan-fried buttered eggplants

Serve 4 as side dish          Prep 5 min                 Cook 20 min

Ingredients:

• 2 Japanese eggplants
• 1 Tbsp unsalted butter
• 2 tsp kosher salt
• 1/2 green onion, finely chopped (for garnish)

Directions:

1. Wash and cut eggplants crosswise into 2½ inch pieces. Cut the thicker pieces in half lengthwise.
2. Put the eggplant in a colander in the sink or over a bowl, toss with 2 tsp. salt, and set aside to drain for about 20 minutes. Rinse the eggplant thoroughly, pat dry, and squeeze lightly to remove excess liquid  
3. Add the butter in a 12-inch skillet, and add just enough eggplant to create a single layer so that no slices overlap.  
4. Turn on the heat over low-medium heat and leave to sear for a few minutes, until bottom is lightly blown colored. Turn with a spatula and cook until the eggplant is golden and a bit charred in places, about 10-15 minutes
5. Transfer eggplant to a plate.Sprinkle with green onion. Serve immediately.