Sautéed Perline Eggplants are a deliciously simple and tasty side dish. Perline eggplants are long and thin with a sweet flavor and thin skin. Once you’ve sautéed perline eggplants, you can also use them to dress pasta, they’re delightful, or you can blend them and use as a spread for crostini or bruschetta. Now let’s see how to make sautéed perline eggplants, and if you try them, let me know. Barbara
I recommend also trying these eggplant recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6 perline eggplants
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
How to prepare Sautéed Perline Eggplants
Start preparing the Sautéed Perline Eggplants, wash the eggplants, trim them, and cut them into slices.
Pour some extra virgin olive oil into a pan with the garlic clove and let it flavor, then add the eggplant slices, a pinch of salt, and the chopped parsley.
Put on low heat and cook for a few minutes, stirring continuously to prevent the eggplants from burning as they do not release water like other eggplants. If they dry out too much, add a splash of water and continue cooking; it will take about 15 minutes.
Once the sautéed perline eggplants are cooked, remove them from the heat and serve hot or at room temperature.
How to store sautéed perline eggplants
Store them in the refrigerator for 2/3 days
