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Skillet Eggplant

Chef.at.Home's picture
Ingredients
  Eggplant 1 Large
  Onion 1 Medium, chopped
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Tomatoes 2 Medium, thinly sliced
  Salt 1 1⁄2 Teaspoon
  Oregano leaf 1 Teaspoon, crumbled
  Seasoned pepper 1⁄4 Teaspoon
  Dairy sour cream 1⁄2 Cup (8 tbs) (From An 8 Ounce Carton)
  Chopped parsley 2 Tablespoon, chopped
Directions

1. Pare the eggplant; cut in 1-inch-thick slices, then 1-inch cubes.
2. Saute eggplant and onion in butter or margarine in a large skillet for 10 minutes, or till crisply tender.
3. Stir in tomatoes, salt, oregano and pepper. Cover and cook slowly for 10 minutes, or until vegetables are tender; remove from heat.
4. Stir 1/2 cup hot vegetables with sour cream into a small bowl; stir into remaining hot vegetables with parsley. Spoon into a heated serving bowl.

Recipe Summary

Cuisine: 
Italian
Method: 
Saute
Ingredient: 
Eggplant
Cook Time: 
20 Minutes

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