Japanese Eggplant Sauté
 (16 votes)
1 teaspoon butter or margarine, softened
2 small onion, chopped
3 japanese eggplant, thinly sliced
2 medium tomatoes, chopped
salt and pepper to taste
In a large non-stick skillet or wok, melt 1 teaspoon butter or margarine, softened over medium heat; add 2 small, chopped, onion, and cook, stirring until softened.
Add 3 Japanese eggplant, thinly sliced and cook for 5 minutes.
Add 2 medium chopped tomatoes, and cook for 3-5 minutes or until Japanese Eggplant is crisp-tender.
Season with salt and pepper, to taste.
Serve with rice.
Serves 4
Comments: Especially good with freshly picked eggplants and Vidalia Onions.
Loring, Roswell,
this tastes so good
Anonymous, Location not stated.
I was looking for a quick and easy recipe and this fit the bill. Tasty and good, yet I would add garlic next time for another layer of flavor and a little zest!
Alannah, Marietta, GA.
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