• 25 kcal
• 0 kcal
• 43 kcal
• 80 kcal
Extra virgin olive oil
• 0 kcal
• 21 kcal
Ground black pepper
• 79 kcal
Calories refer to 100 grams of product
the sautéed eggplants I am a side simple and delicious, ideal to accompany main dishes of made from meat, fish or eggs. A quick and easy recipe made with cooked eggplant In the caserole simply with extra virgin olive oil, garlic, vegetable broth and white wine and finally sprinkle with chopped parsley. Once ready, they will be delicious and fragrant: use them also as appetizers on croutons or as pasta seasoning. Here’s how to prepare them perfectly in no time.
How to prepare sautéed eggplants
Wash the eggplants, remove the core (1), first cut them into slices and then cut them into strips or cubes (2): you can also cut them only into thin slices, if you prefer. Put them in a colander, add the coarse salt and let drain for about 20 minutes (3).
Brown two garlic cloves in a pan with extra virgin olive oil (4). Add the rinsed and dried eggplants. Cook them for a few minutes and mix them with the white wine. Add a ladle of vegetable stock or hot water, salt and pepper and cook for about ten minutes. Almost at the end of cooking, sauté the eggplants and sprinkle them with chopped parsley (5). Your sautéed eggplants are ready to be tasted (6).
To cook eggplants to perfection, it is important that thethe oil is hot, otherwise they will be soggy at the end of the preparation.
You can replace the parsley with basil, L’Oregano or the mint, according to your tastes and your availability.
Those who prefer can prepare eggplant with mushrooms, a side dish typical of the Neapolitan tradition made from eggplants cooked in a pan with garlic and tomato and flavored with basil. If you prefer preparations cooked, try the aubergines au gratin, simple and tasty.
You can store the fried eggplants in the refrigerator for 2 days in an airtight container. Before consuming them, reheat them in a saucepan or microwave or enjoy them at room temperature.