Cubed eggplant is stir-fried until tender and then topped with a sun-dried tomato and herb saute in this simple side dish that pairs well with just about anything!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
259 Calories
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
Heat 2 tablespoons olive oil in a large, nonstick frying pan over medium-high heat until it starts to shimmer. Add eggplant and stir-fry until cooked through and browned, 7 to 10 minutes. Remove to a serving dish.
Step 3
Combine shallots, parsley, basil, capers, lemon juice, remaining olive oil, balsamic vinegar, and garlic in a food processor; pulse a few times to combine, then toss it into the frying pan. Saute for about 5 minutes, then stir in sun-dried tomatoes.
Step 4
Pour sauce over eggplant and serve immediately.
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
⅓ cup finely chopped shallots
1 cup sun-dried tomatoes packed in oil, drained and chopped
