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Saute Of Eggplant

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Ingredients
  Eggplant 500 Gram (1 Pound)
  Salt To Taste
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), thinly sliced
  Chopped parsley 2 Tablespoon
  Lime/Lemon slice 1⁄2
  Parsley sprigs 1
Directions

Cut the eggplant into 1 cm (1/2 inch) pieces.
Put into a colander, sprinkle generously with salt and leave for 30 minutes.
Rinse well under cold water and drain on kitchen paper.
Heat the olive oil in a large frying pan, add the eggplant and fry for 10 to 12 minutes, until golden brown.
Stir in the garlic and parsley and cook for a further 2 minutes.
Serve hot or cold, garnished with lime or lemon slices and parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Saute
Ingredient: 
Eggplant

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