Eggplant Sauteed With Oil And Garlic

1. 1

   Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.

2. 2

   Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.

3. 3

   --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.

4. 4

   Be careful not to overcook.

5. 5

   When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.

6. 6

   Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.

7. 7

   Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.

8. 8

   Beat in salt and pepper to taste, then add drops of lemon juice, to taste.

9. 9

   May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.