Master Recipe
Sautéed Eggplant
serves four
NOTE: Very
small eggplants (under 6 ounces each) may be cooked without
salting. However, we found that large eggplants generally have a
lot of moisture, which is best removed before
cooking.
1 large eggplant (about 11/2 pounds), ends trimmed and cut into 3/4-inch cubes
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil
Ground black pepper
1 medium garlic clove, minced
2–4 tablespoons minced fresh parsley or finely shredded basil leaves
INSTRUCTIONS:
1. Place eggplant in large colander and sprinkle with salt, tossing to coat evenly. Let stand 30 minutes. Using paper towels or large kitchen towel, wipe salt off and pat excess moisture from eggplant.
2. Heat oil in heavy-bottomed 12-inch skillet until it shimmers and becomes fragrant over medium-high heat. Add eggplant cubes and sauté until they begin to brown, about 4 minutes. Reduce heat to medium-low and cook, stirring occasionally, until eggplant is fully tender and lightly browned, 10 to 15 minutes. Stir in pepper to taste, and add garlic. Cook to blend flavors, about 2 minutes. Off heat, stir in herb, adjust seasonings, and serve immediately.
VARIATIONS:
Sautéed Eggplant with Crisped Bread Crumbs
Melt 2 tablespoons unsalted butter in small skillet. Add 1/2 cup plain dried bread crumbs and toast over medium-high heat until deep golden and crisp, stirring frequently, about 5 to 6 minutes. Follow Master Recipe, adding toasted bread crumbs with herb.
Sautéed Eggplant with Asian Garlic Sauce
Follow Master Recipe, substituting 2 tablespoons peanut or vegetable oil for olive oil and adding 2 teaspoons minced fresh gingerroot with garlic. Once garlic and ginger are in pan, cook to blend flavors, about 1 minute. Add mixture of 2 tablespoons soy sauce, 2 tablespoons rice wine vinegar, and 1 teaspoon sugar. Simmer until eggplant absorbs liquid, about 1 minute. Substitute 2 tablespoons minced fresh cilantro leaves and 2 tablespoons thinly sliced scallions for parsley or basil.