Eggplants in the pot, a light, tasty, and quick side dish to prepare. The seasoning is the same as fried eggplants but without frying. The eggplants are first sliced vertically into at least 8 slices per eggplant, then each slice is cut into cubes.
All the ingredients are put together in a high-edged pan and cooked over high heat for about 20 minutes. It is important to use a stone pan or a steel one with a double bottom for this recipe, as this allows using less fat.
Besides being a great side dish, eggplants in the pot are also suitable for enriching appetizers and aperitifs. Accompanied by toasted bread, they are a truly exceptional salty snack that is also good for vegetarian and vegan cuisine.
They are simply seasoned with oil, salt, chili pepper, and garlic and will be appreciated by the whole family. They are convenient because you can prepare them in advance and consume them even at room temperature, so you can take them to work.
For those who love vegetable dishes, remember also
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 99.47 (Kcal)
- Carbohydrates 11.33 (g) of which sugars 6.79 (g)
- Proteins 1.90 (g)
- Fat 6.32 (g) of which saturated 0.92 (g)of which unsaturated 0.18 (g)
- Fibers 5.78 (g)
- Sodium 252.82 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The ingredients are simple and normally present in our kitchens because besides eggplants, only oil, salt, chili pepper, and parsley are needed
- 2 eggplants
- 3 tablespoons extra virgin olive oil
- to taste salt
- to taste chili pepper
- 1/2 glass water
- 1 bunch parsley
Tools
The preparation of the eggplants is very simple and does not require special tools. I suggest a good knife to cut the eggplants and a good stone or double-bottomed pot to use less fat
- 1
- 1 Pot
Preparation
The preparation of eggplants in the pot requires only one cooking step.
Wash the eggplants, remove the stem, and cut them first vertically into at least eight wedges and then into cubes. Put all the ingredients together in the pot, including water, close with a lid and start cooking on high flame.
Do not stir the eggplants immediately to avoid breaking them; wait until they are well cooked. When the cooking liquid has reduced, stir them well, detaching them from the bottom, and continue cooking on a lower flame until done. Normally, they do not take more than 20 minutes of cooking in total.
NOTES
Eggplants in the pot are delicious to taste, low in calories, and full of flavor. You can consume them as a side dish, appetizer, and aperitif; they are excellent on toasted bread.
You can keep the eggplants in the pot for about 3 days in the refrigerator covered. Before consuming them, I recommend heating them in the microwave or bringing them back to room temperature.
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Frequently Asked Questions
Can I substitute the chili pepper?
The chili pepper in this recipe is perfect as it enhances the flavor of garlic and oil, but if you want to replace it, use some black pepper.
Can other vegetables be prepared in the same way?
You can use this recipe to prepare excellent zucchini cubes as well.
