Sautéed Eggplant

comments (4) May 14th, 2008

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cookinwithherbs susan belsinger, contributor
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Click To Enlarge Photo: Judi Rutz

1-1/2 lb. eggplant
4 Tbs. extra-virgin olive oil
6 garlic cloves, sliced thin
Salt and freshly ground pepper
Chopped fresh flat-leaf parsley

4 servings

Cut the eggplant into sticks about 2 inches long and 1⁄2 to 3⁄4 inch wide.

Heat 3 Tbs. of the oil in a large sauté pan over medium heat. Add the eggplant and sauté for about 10 minutes, stirring so it doesn’t stick. After 5 minutes, you can cover the pan so the moisture helps to keep it from sticking, or if necessary, add a little more oil. Add the garlic and cook for another 2 or 3 minutes. Season with salt and pepper and garnish with parsley. Serve hot or at room temperature.

Recipe by Susan Belsinger
June 2000
from issue #27

posted in: eggplant, side dish

Comments (4)

marthacooper writes: Looks delicious
Posted: 4:50 am on October 19th
Valerieones writes: nice one
Posted: 3:49 am on September 21st
arontrost writes: I tried this recipe at home and it was just amazing
Posted: 7:10 am on May 18th
Danielrogers writes: it look delicious
Posted: 12:33 am on February 20th
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