Eggplant Sauteed With Oil and Garlic

Recipe by Pianolady
READY IN: 45mins




  • Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.
  • Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.
  • --or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size.
  • Be careful not to overcook.
  • When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.
  • Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.
  • Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.
  • Beat in salt and pepper to taste, then add drops of lemon juice, to taste.
  • May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.
  • Enjoy!