sauteed eggplants

Italian Sautéed Eggplants is a delicious side dish prepared with eggplants, cherry tomatoes and basil. Such a simple dish, yet full of mediterranean flavors!

Italian sautéed eggplant

½ lb (680 grams) eggplants (cut into ½"/1.5cm cubes)

½ lb (250 grams) cherry tomatoes

garlic (skinless)

extra virgin olive oil (as needed)

basil leaves (or 1 tsp of dried basil)

salt

Wash and cut the eggplants into small cubes of about half an inch (1.5cm).

Place the eggplants in a colander and sprinkle them with salt. Let them rest for 1 hour.

Rinse the eggplants very well with cold water and pat dry them with kitchen paper.

In a sauté pan, heat plenty of olive oil (read note 1).

Add the eggplants and fry until tender, about 15 minutes over moderate heat.

Remove the eggplants and the excess oil as much as possible. Placet them on a plate.

In the same saucepan, sauté the garlic in a bit of olive oil for a minute or until browned (read note 2).

Add the tomatoes, season with pepper and sauté for 3 minutes over moderate heat so the tomatoes release some juices.

Add the eggplants to the saucepan and a bunch of hand-torn basil. Mix well and cook for another 2 minutes.

Adjust salt if necessary and turn off the stove. Allow the dish to reach room temperature and serve.

This recipe showcases the Lebanese version of the popular Moussaka eggplant sautee.

Lebanese Moussaka – Sauteed Eggplant – Musakka3at Batinjan

eggplants

garlic

white onions

tomatoes

green peppers

olive oil

chili powder

Chop the vegetables in chunks as in the photos. The eggplant in cubes of about 1.5 inches, onions cut in length, tomatoes in chunks.

Add the eggplant and onions with the oil and salt to a stew pot and sautee on medium heat for about 5 minutes.

Add the garlic and green peppers to the pot, mix , lower the heat, and then let simmer for 10 minutes.

Add the tomatoes and cayenne pepper, mix in, close the lid, and let simmer for 20 minutes while mixing the pot every few minutes. The lid has to be closed so the juice doesn’t evaporate as quickly from the tomatoes.

Once ready, let cool down and serve cold (hence the name) along with pita bread and an optional side of garden veggies such as mint, and green onions.

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Italian sautéed eggplant

Lebanese Moussaka – Sauteed Eggplan...

Top 2 sauteed eggplants recipes from across the web

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Italian sautéed eggplant

Lebanese Moussaka – Sauteed Eggplan...

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