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Eggplant pan

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Ingredients for 1 servings:

  • 1 eggplant(s)
  • 1 tomato(s)
  • 2 garlic cloves
  • 10 basil leaves
  • salt and pepper
  • olive oil

Instructions

Working time approx. 7 minutes; Total time approx. 7 minutes

The vegetarian quick pan

Wash the eggplant, remove both ends, and dice the eggplant into roughly equal-sized pieces. Add the cubes to the heated pan with the olive oil. Since eggplant absorbs the liquid very quickly, keep an eye on it and add a little more oil if necessary. Fry on high heat, swirling the pan occasionally. Dice the tomato, chop the basil, and mince the garlic cloves. When the eggplant has reached the desired light brown color and is cooked, add the tomato pieces and garlic. The moisture from the tomatoes will bring the mixture to a boil. Season with salt and pepper, swirl in the pan for another minute or two, then stir in the basil and serve. Serve with bread and yogurt, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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