Simple Sautéed Eggplant Recipe With Pearl Onions & Fresh Herbs by Donna John
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This year, my raised garden bed is full of ichiban eggplant (aka Japanese eggplant). Eggplant has many health benefits and grows quickly and easily in home gardens. I've found simple is better when preparing eggplant, and have made a six-ingredient eggplant casserole with smoky mozzarella and eggplant pizzettes. Both were outstanding. This time, I went really simple with this sautéed eggplant recipe and fresh herbs from my herb garden.
I used fresh thyme, oregano, basil and dill, but any herb could be used. If you can't find thin Asian eggplants, use one small globe eggplant (American eggplant). Be sure to cut the eggplant in same size chunks so it cooks evenly. I like to get just a little char on the outside. Serve as a side dish or a vegetarian main dish.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Ingredients
- 2 thin Asian eggplants or 1 small globe eggplant, cut into chunks
- pearl onions, cut in half, or white onion, sliced
- olive oil
- mix of fresh chopped herbs
Here's how to make it:
- Put the eggplant and onions into a skillet. Season with salt and pepper. Add a generous drizzle of olive oil. Cook over medium heat, stirring often, until onions and eggplant are soft and beginning to lightly brown. (You may need to add more olive oil as it cooks.)
- Sprinkle with fresh herbs and serve.
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