Eggplant in a skillet, a simple side dish that you can serve with any type of main course. Diced skillet eggplant is also great for making bruschettas, crostini, or stuffing sandwiches of all kinds. This is a sort of ‘eggplant a funghetto’ in the skillet but not fried, making it perfect for those eating light or following a diet. I always use rounder, more fleshy eggplants for this recipe, as they are richer in water; otherwise, if you use another type and see they tend to dry out too much, add a little water at a time. Now let’s see how to make skillet eggplant, and if you try them, let me know. Barbara
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Skillet Eggplant
- 2 Eggplants
- 1 Parsley
- 6 leaves Basil
- 1 clove Garlic
- 4 tablespoons Extra virgin olive oil
- to taste Salt
- to taste Pepper
How to prepare skillet eggplant
We start preparing the Eggplant cooked in a skillet, wash the eggplants, remove the stem end and the bottom, then cut the eggplants into slices and then into cubes.
Clean the parsley, get the leaves, and chop them finely, clean the garlic clove and cut it in half. Pour 4 tablespoons of extra virgin olive oil into a non-stick skillet, add the garlic clove and let it flavor for a minute, then add the diced eggplant, plenty of parsley, a pinch of salt, some pepper, and mix well.
Cook for 5 minutes, then add the whole basil leaves and continue cooking for another 15 minutes, stirring occasionally because the eggplant tends to stick to the bottom of the skillet if not stirred. If they seem too dry, add a splash of water, as it varies depending on the type of eggplant and the water it contains.
Now that the eggplant cooked in a skillet is done, adjust the salt and serve them hot or at room temperature.
How to store skillet eggplant
Store the skillet eggplant in the refrigerator for 2 days or you can also freeze them for a few months.
