The tasty eggplant in a pan is a quick, light yet flavorful side dish, perfect for accompanying meat or fish dishes, or to enjoy with a slice of bread. A summer dish, fragrant and colorful, that is prepared in no time with few ingredients. Cooking them in a pan makes them soft and well-seasoned, ideal also for enriching bruschetta or unique dishes.
Love eggplants? Discover more recipes on the blog:
- Difficulty: Very Easy
- Cost: Very Economical
- 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 olive oil, salt, sliced onion, chopped garlic, chopped parsley, and cherry tomatoes halved.
Cook over low heat for about 20 minutes. When the cooking is almost finished, add fresh basil.
A simple side dish that always wins hearts!
Prepare them in advance: they are even better the next day.
Want an extra touch? Discover the variations below!
💡 Recommended variations:
• Add capers for a Mediterranean taste
• With mozzarella or feta to transform them into a main dish
• With oregano or mint for always different aromas
💡 Recommended variations:
• Add capers for a Mediterranean taste
• With mozzarella or feta to transform them into a main dish
• With oregano or mint for always different aromas
