Eggplant Sautéed in Butter

(12 votes)

1 large firm eggplant
4 tablespoons butter
1 large onion, sliced
1 tablespoon peanut oil
salt and freshly ground pepper

Remove the skin from the eggplant; slice into 2 inch thick slices. Salt and rinse. Cut into 1 inch dice and keep ready.

In a skillet, sauté the onion in 1 tablespoon butter until golden; remove with a slotted spoon and set aside. In the same pan, heat the remaining 3 tablespoons butter and the oil, add the eggplant, and toss to coat well. Cook on medium heat until the vegetable browns. The eggplant should hold its shape during the cooking; don't allow it to become mushy. Add the onion, cover, and continue cooking until the vegetable is completely cooked yet retains its shape. Season with salt and pepper, and serve immediately.


Comments:

Yum!
Anonymous, Location not stated.


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