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.  

 

Asian Style Eggplant

I was at the fair one year when our kids were young and we were looking at the animals. We came across a pot belly pig and I'll never forget what the guy next to me said. He said, you're the ugliest dam thing I ever saw, but you sure taste good. I think eggplant isn't far off that description, it's not an attractive dish, but it tastes so good.

If you're a fan of eggplant then you'll love this dish. Always buy eggplant when they're around $1.79 each. Never buy eggplant by the pound, it's way to expensive. The key to this dish is to cook the eggplant in a covered sauté pan, if you don't cover while cooking the eggplant will dry out and burn.

Ingredients:
 

2 large eggplants
2 tablespoon canola oil
1/8 teaspoon salt
1 tablespoon crushed garlic
3 tablespoons soy sauce
1 tablespoon sesame oil
Pinch red pepper flakes

Preparation:

Peel the eggplant and cut in half lengthwise, into 1/4's and then into 2" pieces . The eggplant really cooks down so you need to start with big chunks. Place the eggplant in a 12" sauté pan and add the canola oil, water and salt. Cover and cook the eggplant on medium to medium low, stirring every few minutes. As the eggplant cooks add a tablespoon of water if the eggplants looks like it's starting to burn and turn down the heat. The eggplant actually takes longer than you think cook, about 30 minutes.

After 25 minutes, add the crushed garlic, soy sauce, sesame oil and pepper flakes. Cover and continue to cook the eggplant for another 5 minutes till done and you're ready to serve.

Main Course Suggestion:
Grilled Garlic and Ginger Marinated Pork Chop