Garlicky eggplant is a savory dish featuring tender eggplant slices sautéed with garlic and herbs, offering a rich and aromatic flavor. Eggplants reach their prime in late summer, making this the perfect time to enjoy their rich taste. The addition of garlic infuses the dish with a robust, aromatic quality that enhances the natural flavor of the eggplant. This versatile dish can be served as a side, incorporated into pasta, or even used as a topping for bruschetta, making it a delicious and flexible option for seasonal cooking.
These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.
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Garlicky Eggplant
Ingredients
- 1.5 lb eggplant cut into bite-sized pieces
- 3 Tbsp olive oil
- 3 cloves garlic grated or finely minced
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Pinch red pepper flakes
- 1.5 Tbsp lemon juice or white wine vinegar
- 1/4 cup parsley roughly chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the eggplant, preferable cut-side down.
- Cook, stirring occasionally, until golden brown and soft. (If there isn't enough room in your skillet for one even layer, work in batches.)
- Once the eggplant is softened, add the garlic, dried oregano, red pepper flakes, salt and pepper. Toss to combine and cook for 1-2 minutes or until garlic is aromatic and just starting to brown.
- Turn off the heat and add in the lemon juice or vinegar. Garnish with the chopped parsley. Enjoy!
