Flavorful eggplants in a pan are a quick, light but tasty side dish, perfect to accompany meat, fish dishes or to enjoy with a slice of bread. A summer dish, fragrant and colorful, prepared in very little time with few ingredients. Cooking in a pan makes them soft and well seasoned, also ideal for enriching bruschetta or unique dishes.
Do you love eggplants? Discover more recipes on the blog:
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 eggplants
- Half onion
- 4 cloves garlic
- 1 bunch chopped parsley
- a few cherry tomatoes
- to taste olive oil and salt
Tools
- Pan
Steps
Cut the washed eggplants in half and score the surface. Place them in a pan.
Add oil, salt, sliced onion, chopped garlic, chopped parsley, and halved cherry tomatoes.
Cook on low heat for about 20 minutes. When almost done, add fresh basil.
A simple side dish that always wins!
Prepare them in advance: they taste even better the next day.
Want an extra touch? Discover the variations below!
💡 Recommended variations:
• Add capers for a Mediterranean flavor
• With mozzarella or feta to turn them into a main dish
• With oregano or mint for different aromas each time
💡 Recommended variations:
• Add capers for a Mediterranean flavor
• With mozzarella or feta to turn them into a main dish
• With oregano or mint for different aromas each time
