Sautéed eggplants are a simple and easy side dish to make, requiring just a few ingredients to create a tasty dish that pairs perfectly with any type of main course. The sautéed eggplants can also be used to make bruschetta, simply season pasta, make risotto, or fill a sandwich. Let’s see how to make sautéed eggplants and if you try them, let me know. Barbara
I recommend trying also:
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing sautéed eggplants
- 2 eggplants
- to taste extra virgin olive oil
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste pepper
How to prepare sautéed eggplants
Start preparing the sautéed eggplants by cleaning the eggplants, removing the stem and the end part, then slice the eggplants and cut them into small pieces.
Clean the parsley and chop it finely, also clean the garlic clove and chop it finely or better yet, crush it with the appropriate tool.
Pour 4 tablespoons of extra virgin olive oil into a non-stick pan, add the diced eggplants, garlic, and plenty of parsley, then add salt, pepper, and mix well.
Cook for 20 minutes, stirring occasionally because the eggplants tend to stick to the bottom of the pan. If they seem too dry, add a splash of water, as it depends on the type of eggplant and the water it contains.
Once cooked, remove the pan from the heat and serve the eggplants hot or at room temperature.
How to store sautéed eggplants
Sautéed eggplants can be stored in the refrigerator for 2 days or in the freezer for several months.
