Sautéed Eggplantcomments (4) May 14th, 2008
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
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
from issue #27
posted in: eggplant, side dish