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.


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