The pan-fried white eggplants are an easy and quick but tasty recipe. An excellent low-calorie side dish to accompany meat, fish, or omelet mains.
The same recipe can also be made with the addition of tomatoes, which I like to alternate. Do you too?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggplants (medium size)
- 1 clove garlic
- to taste salt
- to taste parsley
- 2 leaves basil
- 2 tablespoons extra virgin olive oil
- to taste pepper
Steps
Wash the eggplants, cut them into cubes, and place in a bowl with salt for about half an hour. This way, the bitterness of the eggplants is removed.
Pour the oil into the pan and heat it along with a peeled garlic clove, then remove it.
Check the cooking from time to time and if it dries out, pour in a ladle of water.
Taste it and if necessary, extend the cooking for a few more minutes. Finally, add a few basil leaves for decoration and extra flavor. If you prefer, you can add the basil earlier, it won’t spoil it.
Serve the pan-fried white eggplant side dish hot or warm at the table with your meals.
Pan-Fried White Eggplants Easy Side Dish Recipe
I recommend using little salt in this recipe as they might absorb it while in the bowl to remove the bitterness. If you’re looking for a light side, this might be the right one for you.
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FAQ (Frequently Asked Questions)
How to accompany meat mains and more?
The pan-fried white eggplants are an excellent low-calorie side dish to accompany meat, fish, or omelet mains.
