Eggplant Recipe

Cooking Directions

1. 1

   Preparing the Eggplant

   Wash the eggplants under running water. Cut off the tops and slice them into 1/2-inch thick rounds. If desired, sprinkle with salt and let them sit for 15 minutes to draw out excess moisture.

2. 2

   Sautéing the Garlic

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn them.

3. 3

   Cooking the Eggplant

   Add the sliced eggplant to the skillet in a single layer. Drizzle with another tablespoon of olive oil and season with salt and black pepper. Cook for about 5-7 minutes on each side until golden brown and tender.

4. 4

   Adding Tomatoes

   Once the eggplant is cooked, add cherry tomatoes to the skillet. Stir gently to combine and cook for an additional 3-5 minutes until the tomatoes are slightly blistered.

5. 5

   Finishing Touches

   Remove the skillet from heat. Drizzle balsamic vinegar over the dish and toss in fresh basil leaves. Adjust seasoning with additional salt and pepper if needed.

6. 6

   Serving

   Serve warm as a side dish or over cooked pasta as a main dish.