April 15, 2013

Sautéed Eggplant

As a side dish or as an appetizer/spread for bread and toast, eggplant is a tasty, healthy and affordable option.

(servings: 8 / time: 45)

2 eggplants, washed and cut into small cubes
4 minced garlic cloves
1 diced onion
olive oil to taste
2 diced tomatoes
½ cup chopped olives (kalamata or green)
salt and Tabasco pepper to taste
fresh parsley, chopped

1 – In a large saucepan, heat oil and sauté onion and garlic.
2 – Add eggplant, salt and pepper. Stir well and cook for 5 minutes, covered.
3 – Place the tomatoes and olives and stir.
4 – Cover and cook for another 10 minutes, stirring occasionally.
5 – Finally, add the parsley and serve.

Tips and Options
  • Add a drizzle of olive oil before serving.
  • Cooking time varies according to the desired consistency. If you're going to use the eggplant as a side dish, cook until soft but not too soft. If you're going to use as an appetizer/spread for breads, ideally, you let it cook longer, so it is well seasoned and almost falling apart.

Original recipe (in Portuguese): Berinjela refogada.

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