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Sauteed Eggplant with Cilantro

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  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • •BASIC-EASY
  • •FAST
  • •VEGETARIAN

blog Tips from the F&W Test Kitchen

  1. 5 tablespoons extra-virgin olive oil
  2. 1 medium eggplant (1 pound), cut into 1/2-inch dice
  3. Kosher salt and freshly ground pepper
  4. Chopped cilantro
  1. In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and golden, about 10 minutes. Transfer the eggplant to a bowl and season with salt and pepper. Sprinkle with cilantro and serve.
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