Sauteed Eggplant

Name: Sauteed Eggplant
Yield: Serves 4 to 6
Ingredients: 2 pounds, eggplant (about 2 medium eggplants); 1 tablespoon, table salt; 3 tablespoons, extra-virgin olive oil; , Ground black pepper; 1 tablespoon, minced garlic; 2 - 4 tablespoons, minced fresh parsley leaves or finely shredded basil

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated July/August 1993

To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.

SERVES 4 to 6

TIME 40 minutes, plus 1½ hours standing

Why This Recipe Works

This is a members' feature.