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Eggplant Sauté

I'm the only one in my house who enjoys eggplant. This dish is my way to enjoy it as an ingredient or on it's own.

What you need

  1. 1 fresh and firm medium italian eggplant, peeled and cut into 1/3 - 1/2 inch dice
  2. 1/2 tsp kosher salt
  3. 2 medium garlic cloves, minced (or as much as you like)
  4. Olive oil

How to make it

  1. Place eggplant in a colander or strainer set over a bowl
  2. Add salt and mix well - let stand about 30 minutes
  3. Heat a nonstick skillet over medium heat with about 3 tablespoons of olive oil
  4. Transfer eggplant to a kitchen towel or paper towels and press out any liquid
  5. Add eggplant to the skillet and stir quickly to coat with oil
  6. Spread into a single layer and cook slowly for about 20-30 minutes, stirring occasionally, until lightly browned and very tender
  7. Add garlic and continue cooking for at least 5 minutes and up to 10, lowering heat to medium-low as needed until garlic is tender cooked and very fragrant

Serve alone with a sprinkle of lemon juice or grated romano cheese. This is very easy to add into other dishes such as mac & cheese, vegetable casseroles, pot pies, etc.

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