Sautéed Garlic Eggplant

One of my goals of my blog is to have  many eggplant recipes because they are so good and so good for you. Here is just a straight up sautéed garlic eggplant recipe, but the key to cooking sautéed eggplant is that you add the garlic at the end of the cooking process so the garlic doesn't burn.

 

Ingredients:

2 medium eggplant

6 cloves crushed garlic

1 tablespoon olive or avocado oil

Salt and pepper to taste

Red pepper flakes

 

Preparation:

Peel the eggplant and cut into 3/4" cubes. Add the avocado oil to a 12' sauté pan and then the eggplant and toss to mix in the oil. Cover and cook the eggplant on medium stirring every few minutes so all the sides of the eggplant get browned. The eggplant actually takes longer than you think cook, about 20 minutes.

 

After 15 minutes, add the crushed garlic and mix well. Continue to cook the eggplant for another 5 minutes stirring regularly and you're done.

 

To serve, place the eggplant on a serving dish and garnish with red pepper flakes, finely chopped Italian parsley and salt and pepper to taste.