Friday, August 27, 2021

Recipe Of The Week: Suateed Eggplant


 Sauteed Eggplant

2 pounds of eggplant

salt

1/2-3/4 cup of olive or vegetable oil

salt and pepper


Cut and peel eggplants into 3/4 inch cubes.  Sprinkle with salt, let drain for 30 minutes then pat dry.  Heat oil a 1/4 of a cup at a time.  Add some eggplant cubes, leaving space between the cubes.  Saute for 6-8 minutes or until browned on all sides until tender.  Stir constantly or shake in the pan so the eggplant doesn't burn.  Finish cooking eggplant in batches.  Season with salt and pepper.

Variation:  Add minced fresh herbs, onions, or garlic while sauteeing eggplant.

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