Honor in-season eggplants by quickly sauteing them until tender with garlic, herbs, and Parmesan.
You dont need to salt and drain the eggplants!
Since eggplant is such a sponge, I wanted to see how little oil I could use.
Simply Recipes / Alison Bickel
This eggplant side dish is a summer stand-by for me.
Keep in mind that some of them might be too bitter for this specific preparation.
Use it to makeEggplant Parminstead.
Simply Recipes / Alison Bickel
Globe eggplants are widely sold in grocery stores.
It is long, bell-shaped, and dark purple.
Thats what I used for this recipe.
Simply Recipes / Alison Bickel
All of these are delicious and I’d recommend trying out the recipe with them.
Serving Suggestions
This is an umami-rich side dish forpork chops,lamb chops, orroast chicken.
Want to keep it super easy?
Simply Recipes / Alison Bickel
Try pairing it with Italian sausages cooked in a skillet, hearty country bread, anda simple green salad.
They are an absolute revelation.
If you stir too often or too aggressively the eggplant will break down into a puree.
Simply Recipes / Alison Bickel
You want the eggplant to hold its shape as much as possible.
Stir in the garlic and cook until fragrant, 45 to 60 seconds.
Remove the skillet from the heat.
Simply Recipes / Alison Bickel
Stir in the Parmesan, chopped parsley, and salt.
Taste, and adjust seasoning with more salt and black pepper.
Bon appetit, yall!
Simply Recipes / Alison Bickel
Leftovers will keep in a tightly sealed container in the refrigerator for up to 5 days.
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