Sautéed Eggplant with Basil

This delightful recipe transforms eggplant into a tender and flavorful dish that you won’t be able to resist. Cooking eggplant on the stovetop allows it to absorb the delicious olive oil and garlic, resulting in a dish that is both creamy and smoky. Add the refreshing taste of basil for a perfect finishing touch. Enjoy this sautéed eggplant as a side dish or experiment with different additions for exciting flavor variations.

Makes: 4 servings

Time: About 30 minutes without salting

INGREDIENTS:

• 1 1/2 to 2 pounds eggplant, preferably small
• Salt
• 1/3 cup extra virgin olive oil, more or less
• 1 tablespoon minced garlic
• Freshly ground black pepper
• 1/4 cup or more chopped or torn fresh basil leaves

INSTRUCTIONS:

1. If the eggplant skin is thick or less than perfectly firm, peel it. Then, cut the eggplant into 1/2-inch cubes and salt them if you have large eggplants and time allows.
2. In a large, deep skillet, preferably nonstick or cast iron, over medium heat, add the olive oil and all but 1 teaspoon of minced garlic. After two minutes, add the eggplant to the skillet. Stir and toss the eggplant almost constantly until it begins to release some of the absorbed oil, approximately 5 to 10 minutes.
3. Continue cooking and stirring frequently until the eggplant becomes very tender, approximately 30 minutes (cooking time may vary). About 5 minutes before the eggplant is done, add the remaining minced garlic.
4. Sprinkle the sautéed eggplant with black pepper and additional salt if needed. Stir in the chopped or torn fresh basil leaves.
5. Serve the Sautéed Eggplant with Basil as a delicious side dish or enjoy it as a flavorful main course.

VARIATIONS:

• Sautéed Eggplant with Basil and Chiles: Substitute neutral oil, such as grapeseed or corn, for the olive oil. Add 1 tablespoon or more of chopped fresh chile (like jalapeño or Thai) or hot red pepper flakes along with the garlic in Step 2. Sprinkle with nam pla (Thai fish sauce) if desired and serve.
• Sautéed Eggplant with Tomatoes: Create a simple ratatouille by adding chopped onion along with the garlic in Step 2. In Step 3, add chopped tomatoes (about 2 cups) when the eggplant becomes tender. Cook for approximately 10 more minutes until the tomato breaks up. Then, proceed with the recipe.
• Sautéed Eggplant with Greens: Incorporate a pound of fresh greens, such as spinach, arugula, kale, or collards. If the greens have sturdy stems, separate them from the leaves and roughly chop everything. Add the stems after the eggplant cooks for about 15 minutes, sturdy leaves after 20 minutes, and tender greens like spinach during the last 5 minutes. Add enough olive oil to keep the mixture moist. For added richness, stir in 1/2 cup freshly grated Parmesan, if desired.
• Sautéed Eggplant with Walnuts: Use butter instead of olive oil, and omit the garlic and basil. Grind 1/2 cup of walnuts in a food processor or chop them finely by hand. In Step 3, stir in the walnuts instead of the garlic, and add 1/2 cup cream for added creaminess. Garnish with chopped fresh parsley before serving.

5 ADDITIONS TO SAUTEED EGGPLANT: 

Eggplant’s unique flavor can pair well with various additions to create exciting flavor combinations. Consider the following options:

• Make the dish creamy by adding yogurt, which complements the flavors of spices.
• Enhance the dish’s substance by adding sliced bell peppers, onions, zucchini, cubed potatoes, cauliflower, or shallots.
• Add a crunchy texture by incorporating fresh breadcrumbs or toasted pine nuts, sunflower seeds, or other nuts towards the end of cooking.
• Elevate the fragrance with the addition of basil, mint, cilantro, or other fresh herbs with robust flavors.
• Intensify the taste by increasing the amount of garlic, adding chiles, chili powder, chili paste, capers, olives, or chopped scallions, shallots, or onions during the final stages of cooking.

Discover the unmatched creamy and delightful flavors of Sautéed Eggplant with Basil. With various additions and combinations, this recipe can be customized to suit your taste preferences. Whether served as a side dish or the star of your meal, this eggplant dish is sure to be a hit at your table!