You will need:
– 1 eggplant
– Fresh parsley
– 1 clove fresh garlic
– Extra virgin olive oil
Note: In this tutorial, I used 4 eggplant. There are two reasons for this: (1) I have 11 siblings, and (2) They were on sale. This made a LOT of eggplant. Generally speaking, you won’t need to make that much at a time. 1 eggplant should serve about 4 people.
Start by assembling your ingredients and washing the eggplant and parsley. Next, chop the eggplant. I like to use a long serrated blade for this, since the eggplant skins are fairly waxy and are hard to get through with other knives.
Here’s how you want them:
1. Eggplant. Make sure you have it. 😉
2. Cut off the ends.
3. Cut in half, vertically.
4. Slice the halves into long, thin pieces.
Next, fry the eggplant in an ungreased frying pan until it is just browned on both sides, like so:
As your eggplant cooks, using a fork, lift the pieces out of the pan and into a large serving bowl.
Next, mince the garlic and chop some parsley.
And that’s it! You can serve it warm (it won’t be hot when it’s done) or cold. 🙂
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