Sauteed Eggplant | America's Test Kitchen
To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.
Keywords
- Side Dishes
- Vegetables
- Vegetarian
Ingredients
- 2 pounds eggplant (about 2 medium eggplants)
- 1 tablespoon table salt
- 3 tablespoons extra-virgin olive oil
- Ground black pepper
- 1 tablespoon minced garlic
- 2 - 4 tablespoons minced fresh parsley leaves or finely shredded basil
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