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Sautéed Eggplant
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
Appears in
By Mark Bittman
Published 2005
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 2 or 3 1 or 2 2 pounds - Salt and black
Method
- 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
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