Recipe information
Make Eggplant in just 1h . tomato, garlic, confit lemon
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Eggplant
Slice the eggplants into 1-inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Cook the Tomatoes and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Add the chopped tomatoes, salt, and pepper. Cook for about 10 minutes until the tomatoes break down into a sauce.
3. Cook the Eggplant
In the same skillet, add another tablespoon of olive oil. Place the eggplant slices in the skillet and cook each side until golden brown and tender, about 4 minutes per side.
4. Combine and Serve
Once the eggplants are cooked, add them to the tomato-garlic mixture. Chop the confit lemon and stir it into the dish. Cook for an additional 5 minutes, allowing the flavors to meld. Garnish with fresh parsley before serving.
Local Coupons
No local coupons found for this recipe's ingredients.