A sautéed Japanese eggplant recipe taught by an Italian chef. This dish is simple yet offers an authentic flavor enhanced by the aroma of oregano, easily made at home. Enjoy the fundamental deliciousness of sautéed eggplant and explore various culinary creations.
Ingredients
Main Ingredients (4 servings)
- 2 Japanese eggplants
- 1 clove garlic
- 200g diced tomatoes
- 2 tomatoes
- 2 tbsp chopped parsley
Seasonings
- 1 tsp oregano
- 1 tbsp olive oil
- Salt (to taste)
- Pepper (to taste)
Steps
- Cut off the stems of the Japanese eggplants and slice them into 2cm thick pieces.
- Add a generous amount of 2-3 tbsp olive oil to a frying pan. Once heated, add the sliced Japanese eggplants and sauté. (Key Tip! Sauté quickly over high heat before the eggplant absorbs too much oil, or cook until softened.)
- Finely dice the 2 tomatoes after blanching and removing the seeds.
- Lightly sprinkle salt on the sautéing Japanese eggplants.
- Once the Japanese eggplants are cooked through, add the 1 clove minced garlic (oil-preserved) to the corner of the pan and sauté until fragrant.
- Add 1 tsp oregano while rubbing it, and stir-fry with the Japanese eggplants. Add more oregano if needed.
- Add the finely chopped tomatoes and 200g diced tomatoes, stir-fry quickly, and reduce.
- Season with salt and pepper to taste.
- Finish by adding a little more olive oil and 2 tbsp chopped parsley, then mix everything together.
- If desired, add more oregano, adjust seasoning, and turn off the heat.
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