Eggplant Sauteed With Oil and Garlic
At a Glance
- Total
- 45 min
- Servings
- 4.00 serving(s)
Categories
- Side Dish
- Bake or Steam
- Sauté
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Eggplant Sauteed With Oil and Garlic brings together 1 lb eggplant, firm and shiny, 3 tablespoons olive oil, 2 cloves garlic, pureed in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
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Equipment
knife, baking dish, oven or steamer, frying pan, wooden spoon
Ingredients
- 1 lb eggplant, firm and shiny
- 3 tablespoons olive oil
- 2 cloves garlic, pureed
- salt, to taste
- pepper, to taste
- 1/2 lemon, juice of
- 2 tablespoons parsley, minced
Instructions
Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.
Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.
--or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size.
Be careful not to overcook.
When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.
Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.
Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.
Beat in salt and pepper to taste, then add drops of lemon juice, to taste.
May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.
Enjoy!
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