Mark Bittman

Sautéed Eggplant

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

There is nothing like a simply cooked dish of eggplant, one of the world’s most beloved vegetables and one that several cuisines—Italian, Turkish, and Indian, most notably—treat with near reverence.

Ingredients

  • 6 or 8 small, 2 or 3 medium, or 1 or 2 large eggplant, about 2 pounds
  • Salt and black

Method

  1. Peel the eggplant if you like. If you have any doubt about it’s quality, cut it into 1-inch cubes and place them in a colander. Sprinkle liberally with salt, at least a tablespoon; toss the eggplant to distribute the salt. Let sit in a sink or over a bowl, undisturbed, for at least 30 and preferably 60 minutes. It will shed a good deal of liquid. Squeeze out as much liqu