Sautéed Eggplant with Basil

Sautéed Eggplant with Basil

  • Prep: 10 min
  • Cook Time: 30 min
  • Total: 40 min
  • Serving: 4 Servings

If you have extra time, sprinkle the eggplant cubes thoroughly with salt and place them in a colander to drain for 1 hour, and then rinse with cold water and pat dry. The salt helps draw out the vegetable’s moisture, making them less bitter and firmer.


  • 2 pounds small to medium eggplant, cut into 1/2-inch cubes
  • salt
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon minced garlic
  • freshly ground black pepper
  • 1/4 cup fresh basil leaves, torn


  1. Place the olive oil into a large sauté pan over medium heat.
  2. Add the garlic to the pan once the oil begins to shimmer, and cook for 2 minutes.
  3. Add the eggplant and cook for 8 minutes, stirring constantly.
  4. Continue to cook the eggplant, stirring frequently, for about 20 minutes or until tender.
  5. Transfer the eggplant mixture to a serving dish and sprinkle with the pepper and basil.


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