Sauteed Eggplant
- RECIPE MAKES: 2 serves
- PREP TIME: 10 min
- COOK TIME: 30 min
This dish could be used as a side or served as a main meal for 2 with low protein rice or pasta.
Heat the olive oil in a large frypan, add halved cherry tomatoes, and season them with salt, black pepper, and garlic.
Fry the tomatoes on medium-high heat for 5 minutes, then crush them with a fork.
In the meantime, wash and dry the eggplant, remove the stem, and slice it into 2cm cubes. Add the eggplant and dreid oregano to the pan along with one cup of water.
Stir well, cover with a lid, and sauté for 15 minutes, stirring occasionally.
Remove the lid and cook for 5 to 10 minutes until the eggplant is thoroughly cooked.
Serve.
TOP TIP
Add to low protein rice or pasta for a larger meal.
STORAGE
Leftover sauteed eggplant stays fresh for 2-3 days, if stored in an airtight container, in the refrigerator.
- 2 Tbsp olive oil
- 1 punnet cherry tomatoes, halved
- Salt and pepper to taste
- 2 cloves garlic, chopped
- 1 Large eggplant, cut into 2cm cubes
- 1 tsp dried oregano
- 1 cup water
