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White Eggplant Sauté
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Try this: Mild heirloom white eggplants tossed with tangy shallots, parsley, and capers for a flavorful dish!
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
  • 0.33333334326744 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
Instructions:
  • Season eggplant generously with salt in a colander set over a bowl. Allow to rest at room temperature for 30 minutes, or refrigerate for 8 hours.
  • Gently rinse the eggplant under cold water and pat dry with paper towels.
  • In a large, nonstick skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. Stir-fry the eggplant until golden brown and cooked through, about 7 to 10 minutes. Serve in a dish.
  • Blend together shallots, parsley, basil, capers, lemon juice, 2 tablespoons olive oil, balsamic vinegar, and garlic in a food processor until combined. Transfer the mixture to a skillet and sauté over medium heat for 5 minutes. Stir in sun-dried tomatoes.
  • Drizzle the savory sauce over the tender eggplant slices and serve promptly.

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