Italian sauteed eggplant
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Italian sauteed eggplant
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This easy Italian sauteed eggplant recipe combines eggplant with fresh tomato for a flavorful side dish. Ready in less than 20 minutes.
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Ingredients
- 2 eggplant medium
- kosher salt
- 4 tbsp olive oil
- 2 garlic cloves
- 1/2 cup cherry tomato
- 1/4 cup parsley chopped, fresh
- black pepper
Instructions
- Start by cutting the eggplants.
- After washing and drying them, remove the ends and cut them into slices then reduce each slice obtained into chunks about an inch and of the same size.
- Place the eggplants in a colander, then sprinkle them with coarse salt and hold them flattened with another plate.
- Place a weight over the plate so that the vegetables are held firm. Leave them for at least half an hour, then wash them under running water and dry them with a clean towel or paper towels.
- In a nonstick skillet, we sauté the garlic with a little olive oil; when the garlic has browned, add the eggplant and cook over medium heat for about 8 to 10 minutes until golden brown, stirring occasionally.
- Meanwhile, cut the cherry tomatoes in half and add them to the eggplant, which will have already turned a nice golden color.
- Add a little salt if needed and black pepper.
- Let it cook for another 4 to 5 minutes, until the cherry tomatoes have softened.
- Turn off the heat, add chopped parsley and serve.
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