WHITE EGGPLANT SAUTE

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

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Ingredients

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