Sauteed Eggplant Salad

Step 1

Finely chop parsley. Smash garlic cloves and then roughly chop. Set aside prepped garlic and parsley.

Step 2

Cut off root end and bottom of eggplant. Set flat on a cutting board on the bottom cut side. Make 1/2" slices through the top. Lay them flat and cut into 1/2" strips and then across to make 1/2" cubes.

Step 3

Set heavy skillet over medium heat and swirl in 1 tablespoon of the olive oil. Toss in the eggplant cubes, then drizzle on another 1 tablespoon oil. Cook for 3-4 minutes, stirring a couple of times. The pan will seem super full. It's ok and temporary, as the eggplant will shrink as it cooks.

Step 4

Meanwhile, dice the red pepper. Add to the pan with the eggplant along with cumin and salt and drizzle the remaining tablespoon olive oil into the pan.

Step 5

Cook, stirring frequently to prevent eggplant from sticking to the bottom. Use a heavy spatula to scrape any bits off as you cook.

Step 6

When eggplant is tender (about 6-8 minutes), sprinkle on 1/4 cup of the parsley and all of the garlic. Stir and cook for about 2 minutes, until garlic is fragrant.

Step 7

Turn off heat and stir in remaining 1/4 cup parsley. Taste for seasoning and add a pinch of red pepper flakes if desired. Transfer to a serving dish and enjoy warm or at room temperature.