White Eggplant Sauté

Need a recipe for white eggplants? Look no further! Mild heirloom eggplants are tossed with a tangy, tart mixture of shallots, parsley, and capers.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 259 Calories

Ingredients

• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon balsamic vinegar
• 2 tablespoons capers
• 2 teaspoons crushed garlic
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• 3 small white eggplants, trimmed and cut into 1-inch cubes
• 2 teaspoons salt, or as needed
• 1 cup sun-dried tomatoes packed in oil, drained and chopped
• 0.33333334326744 cup finely chopped shallots

Recipe Instructions

Step 1

Toss eggplant with salt in a colander. Place a small bowl underneath and let sit for 30 minutes, or refrigerate for 8 hours.

Step 2

Pour sauce over eggplant and serve immediately.

Step 3

Rinse eggplant lightly under cold water and blot dry with paper towels.

Step 4

Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat until it starts to shimmer. Add eggplant and stir-fry until cooked through and browned, 7 to 10 minutes. Transfer to a serving dish.

Step 5

Combine shallots, parsley, basil, capers, lemon juice, remaining 2 tablespoons olive oil, balsamic vinegar, and garlic in a food processor. Pulse a few times to combine, then toss the mixture into the skillet. Sauté over medium heat for about 5 minutes, then stir in sun-dried tomatoes.