Monday, January 28, 2013

Sauteed Eggplant

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Hubby had a few small Eggplants in the Garden so I decided to saute them with a few other vegetables. This is also a Gluten Free Vegetable dish.

Sauteed Eggplant:

I used 4 Small Eggplants from my Garden
Use as many as you would need for a serving for your Family.
Wash the Eggplants. I did not peel mine. Some people peel, half peel or don't peel at all.

I did not Salt these because they were little and fresh from the garden.
If you use larger or older Eggplants you can salt them to help remove the bitter flavor.

I sliced the Eggplant in half then each half into half and cut them into small chunks

To Salt the Eggplants:
Put the Eggplant chunks into a large Colander and sprinkle with Salt. Making sure each piece has been salted. Let sit for one hour.. this helps the Eggplant sweat and removes the bitterness.
After an hour thoroughly rinse the Eggplant Chunks and place on Kitchen Towels to dry them.

In a Large Dutch Oven:
Heat up some Olive Oil
Add to your taste:
Chopped Onion
Chopped Celery
Sliced Mushrooms
When the vegetables are partially cooked
Add Chopped Garlic to Taste.
Cook for about a Minute

Add the Eggplant and toss it around the Vegetables
Salt and Pepper to taste
Saute for a few minutes
I added Red Wine to de-glaze the pan. This is optional,, you could also use White Wine. It does give the Eggplant a nice flavor.
Let the Wine cook off.

If you had a Fresh Tomato you could chop that up and add it at this point.

Keep stirring/sauteing so that it doesn't stick to the bottom.
Add Parsley Flakes fresh or Dry
Check your seasonings and re-adjust
I added a little bit of Onion and Garlic Powder.
If the Eggplant skin is still tough,, turn it down to low and cover for a few minutes to help soften the skins. You could add a little bit of water to the pan so that it doesn't stick.
Remove the cover and turn back up to medium high to cook off the excess liquid. You want the Eggplant to look silky and the skins soft.

I served my Sauteed Eggplant with Parmesan Cheese!


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  1. You never said when to cover the dutch oven, then all of a sudden you say to remove the cover!

    1. It all depends on the eggplant and what size you sliced it. I judge it by each eggplant.
      I cover it and turn it to low for a few minutes,, again depending on the eggplant. Once the skin has softened I uncover it! This could take just a couple of minutes or longer. I check every couple of minutes so that it is not mushy!