Quick Sautéed Eggplant

(45 votes)

1 eggplant (about 1 pound)
2 to 3 tablespoons olive oil, divided
salt
freshly ground pepper
1/2 teaspoon dried thyme
cayenne pepper
2 tablespoons chopped parsley or cilantro (fresh coriander)

Cut eggplant into 3/4-inch dice. Heat 2 tablespoons oil in large heavy skillet or sauté pan over medium heat. Add eggplant cubes and salt and pepper to taste. Sauté, stirring, 3 or 4 minutes. Sprinkle with thyme and cayenne. Cover; cook over medium-low heat, stirring often, 7 to 10 minutes, or until eggplant is tender. Taste; adjust seasoning. Sprinkle with a bit more oil if desired. Gently stir in parsley before serving.

Yield: 3 or 4 servings.

Variation: Cut 8 ounces fresh mushrooms into thick slices. Sauté in 1 tablespoon oil in skillet about 3 minutes. Remove to a plate. Sauté eggplant as above. Before covering pan of eggplant, add sautéed mushrooms. Cover; cook together until tender.


Comments:

Very yummy!!!
Anonymous, Location not stated.

Easy, health, and good!
Karen, Boston

Right on--quick and easy as stated and delicious to boot
joAnne Kalvaitis, Location not stated.

Disgusting.
Anonymous, Location not stated.

Really easy and quick, this will definitely be one of my go-to recipes for eggplant. I left out the cayenne, and garnished with chopped cilantro. Thanks for the super recipe!
Yvonne, Los Angeles

Looking for a quick, easy use for a single eggplant for later tonight. Found this recipe which looks great. Thanks in advance!
lynnie, east midlands england


Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.