WHITE EGGPLANT SAUTE

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White Eggplant Saute image

White eggplant chunks sauteed and tossed with capers, shallots, garlic, and herbs. Brings out the best in heirloom white eggplants!

Provided by diannapop

Time 1h5m

Yield 4

Number Of Ingredients 11

3 small white eggplants, trimmed and cut into 1-inch cubes
2 teaspoons salt, or as needed
4 tablespoons extra-virgin olive oil, divided
⅓ cup finely chopped shallots
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons capers
2 tablespoons freshly squeezed lemon juice
1 tablespoon balsamic vinegar
2 teaspoons crushed garlic
1 cup sun-dried tomatoes packed in oil, drained and chopped

Steps:

  • Toss eggplant with salt in a colander. Place a small bowl underneath and let sit for 30 minutes, or refrigerate for 8 hours.
  • Heat 2 tablespoons olive oil in a large, nonstick frying pan over medium-high heat until it starts to shimmer. Add eggplant and stir-fry until cooked through and browned, 7 to 10 minutes. Remove to a serving dish.
  • Combine shallots, parsley, basil, capers, lemon juice, remaining olive oil, balsamic vinegar, and garlic in a food processor; pulse a few times to combine, then toss it into the frying pan. Saute for about 5 minutes, then stir in sun-dried tomatoes.
  • Pour sauce over eggplant and serve immediately.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 25.2 g, Fat 17.9 g, Fiber 10.6 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 1372.4 mg, Sugar 7.1 g

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