Sauteed Eggplant


  • 1 medium eggplant h dice
  • Kosher salt and freshly ground pepper
  • 5 tablespoon(s) extra-virgin olive oil

In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and golden, about 10 minutes. Season with salt and pepper and serve.

View full recipe at Food & Wine


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