Certainly, when reading this recipe you might think… what kind of recipe is this! However, how many times do we not know what to prepare in just a few minutes! For a side dish or appetizer, only a few ingredients are needed. Surely, you won’t find eggplants as good as these because I received them as a gift from my friend Lucia, directly from her garden. Violet and purple eggplants with a very sweet taste, no need to soak them in salt. Here are a few lines on the preparation of Sautéed Eggplants with Garlic and Oregano! And if you love this vegetable, check out the Collection of Eggplant Recipes, each one better than the last.
Recipe of 09/23/2017 updated
Other recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 204.79 (Kcal)
- Carbohydrates 10.49 (g) of which sugars 5.36 (g)
- Proteins 1.77 (g)
- Fat 18.98 (g) of which saturated 2.73 (g)of which unsaturated 0.16 (g)
- Fibers 4.80 (g)
- Sodium 391.39 (mg)
Indicative values for a portion of 175 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
- 2 perlina eggplants (about 10.6 oz)
- 1 clove garlic
- to taste oregano
- 2.7 tbsp extra virgin olive oil
- 0.07 oz fine salt
Tools
- Cutting Board
- Skillet
- Wooden Spoon
- Kitchen Scale
Steps
Wash the eggplants and, keeping the skin on, cut them into cubes. These are very fresh and sweet, so there’s no need to remove the bitterness. Pour a few tablespoons of extra virgin olive oil into the skillet and add the eggplants. Let them color and sprinkle with oregano and minced garlic. Salt, and when they are well browned, turn off the heat. They should be cooked but not mushy. I leave them on medium heat, being careful not to burn them, for about 10 minutes. They are excellent as an appetizer, served on slices of toasted bread, as a side dish, or you can even dress pasta with them. If you like chili, it would be a good addition.
