Sautéed Eggplant with Garlic and Parmesan

• servings: 4 servings
• active time: 15 minutes
• total time: 32 minutes

Ingredients

3 tablespoons extra virgin olive oil

1 large (about 1 pound) eggplant, cut into 1/2-inch cubes

1/2 teaspoon freshly ground black pepper, more to taste

2 fresh bay leaves (see Recipe Note)

1/2 teaspoon Aleppo pepper or red pepper flakes

4 cloves garlic, finely chopped

1/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley, basil, or chives

1/2 teaspoon kosher salt, more to taste

Directions

Cook the eggplant:

In a large nonstick skillet over medium-high heat, heat the oil. Add the eggplant in an even layer and season with the black pepper, bay leaves, and Aleppo pepper, but not the salt. Reduce the heat to medium and cook, stirring occasionally and gently, until the eggplant is tender and golden brown around the edges, about 15 minutes. If you stir too often or too aggressively the eggplant will break down into a purée. You want the eggplant to hold its shape as much as possible.

Finish cooking and serve:

Stir in the garlic and cook until fragrant, 45 to 60 seconds. Remove the skillet from the heat. Stir in the Parmesan, chopped parsley, and salt. Taste, and adjust seasoning with more salt and black pepper. Bon appetit, y’all! Leftovers will keep in a tightly sealed container in the refrigerator for up to 5 days. It will soften as it sits, transforming into a great cold spread for sandwiches or chunky dip for pita chips. Did you love the recipe? Leave us stars below!

Nutrition

• Calories: 165 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 5 mg
• Sodium: 279 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 3 g