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.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Garlicky Eggplant

Vetri Community Partnership

Garlicky eggplant is a savory dish featuring tender eggplant slices sautéed with garlic and herbs, offering a rich and aromatic flavor.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Servings 4

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!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

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