Sautéed Eggplant (version II)

(19 votes)

1 medium eggplant
1/2 cup olive oil
1 teaspoon chili powder

Cut eggplant into slices 1/4-inch thick. Sprinkle well with salt and let sit in a colander for 1/2 hour to drain. Pat dry with paper towels. Heat oil in a heavy skillet over medium-high heat and sauté the eggplant till soft, turning each slice once or twice and adding more oil if necessary. Drain briefly on paper towels and layer on a serving platter. To serve, sprinkle with hot chili powder if desired.

Servings: 4


Nice and simple for the purist in me. I am mostly a raw foodist but eggplants don't taste good raw. The nice thing about this recipe is that it is a great starting point to add your own touches to it. Tonight I will be adding a little fresh jalapeno, soy sauce w/natural mushroom flavor and garlic and cumin !!! (I think that might be a new recipe :P
Funk, Houston

Anonymous, Location not stated.

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