Recipe information
Ingredients for - White Eggplant Saute
1. White eggplants, trimmed and cut into 1-inch cubes - 3 small
How to cook deliciously - White Eggplant Saute
1. Stage
Toss eggplant with salt in a colander. Place a small bowl underneath and let sit for 30 minutes, or refrigerate for 8 hours.
2. Stage
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.
3. Stage
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.
4. Stage
Pour sauce over eggplant and serve immediately.
