Name: White Eggplant Saute
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: White eggplants, trimmed and cut into 1-inch cubes - 3 small; Salt, or as needed - 2 teaspoons; Extra-virgin olive oil, divided - 4 tablespoons; Finely chopped shallots - ⅓ cup; Chopped fresh parsley - 2 tablespoons; Chopped fresh basil - 2 tablespoons; Capers - 2 tablespoons; Freshly squeezed lemon juice - 2 tablespoons; Balsamic Vinegar - 1 tablespoon; Crushed garlic - 2 teaspoons; Sun-dried tomatoes packed in oil, drained and chopped - 1 cup

Ingredients for - White Eggplant Saute

1. White eggplants, trimmed and cut into 1-inch cubes 3 small

2. Salt, or as needed 2 teaspoons

3. Extra-virgin olive oil, divided 4 tablespoons

4. Finely chopped shallots ⅓ cup

5. Chopped fresh parsley 2 tablespoons

6. Chopped fresh basil 2 tablespoons

7. Capers 2 tablespoons

8. Freshly squeezed lemon juice 2 tablespoons

9. Balsamic Vinegar 1 tablespoon

10. Crushed garlic 2 teaspoons

11. Sun-dried tomatoes packed in oil, drained and chopped 1 cup

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.