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Eggplant with Shallots, Basil and Oregano
2 teaspoons olive oil
1 teaspoon crushed garlic
1 shallot diced
4 cups cubed eggplant, 1 inch cubes
salt to taste
freshly ground black pepper
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped oregano
2 tablespoons freshly grated parmesan cheese
Heat the olive oil in a 10" skillet over medium heat. Add the garlic and shallot and cook for 1 minute.
Add the eggplant cubes, salt, pepper, oregano and basil and saute with the olive oil mixture until the eggplant is slightly browned and becomes tender, about 4 to 6 minutes. Remove from the skillet, sprinkle with Parmesan cheese and serve.
Serves 4.
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Eggplant with Shallots, Basil and Oregano
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Category: Recipes
Prep Time: Cook Time: Total Time:
Eggplant with Shallots, Basil and Oregano
2 teaspoons olive oil
1 teaspoon crushed garlic
1 shallot diced
4 cups cubed eggplant, 1 inch cubes
salt to taste
freshly ground black pepper
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped oregano
2 tablespoons freshly grated parmesan cheese
Heat the olive oil in a 10" skillet over medium heat. Add the garlic and shallot and cook for 1 minute.
Add the eggplant cubes, salt, pepper, oregano and basil and saute with the olive oil mixture until the eggplant is slightly browned and becomes tender, about 4 to 6 minutes. Remove from the skillet, sprinkle with Parmesan cheese and serve.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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