Author Notes: I love eggplant - if it is prepared the right way. When prepped properly and gently sauteed, it can taste like CANDY! —smosann
slim eggplant (0.75 - 1 lb)
tablespoons vegetable oil
tablespoons olive oil
full fat plain yogurt (can substitute plain yogurt of choice)
3-4 sprigs fresh mint
additional olive oil for drizzle
fresh ground or coarse ground pepper
In This Recipe
- Quarter one slim eggplant lengthwise, then slice into approx 1 inch chunks. Place on cookie sheet lined with paper towel atop newspaper. Sprinkle coarse salt liberally over one fleshy side of eggplant for at least one hour.
- After at least one hour, blot eggplant with ample paper towel. Heat wide skillet (I used 12-inch cast iron skillet) for 2 minutes over medium high heat. Reduce heat to between medium to medium-high then add salad oil and heat for 2 minutes. Then add olive oil and heat for 2 minutes.
- Once satisfied that oils and pan are sufficiently hot, add chunked eggplant to skillet and cook for 3 minutes. No need to stir during this time. After 3 minutes, flip eggplant and continue to cook for additional 3 minutes. No need to stir during this time.
- Flip eggplant and cook for a couple of additional minutes (this would be the second flip). A random "flip" or "stir" is appropriate at this point. You may want/need to repeat again after a couple of minutes. Depending on freshness of eggplant, this step might take 2-5 minutes. A lot will depend on your preference for doneness of eggplant
- Once eggplant has reached appropriate doneness, remove eggplant to serving bowl/plate. Top with yogurt (I use full fat Fage yogurt), drizzle with olive oil, and serve with fresh mint (torn into small pieces) and fresh ground pepper.
- Optional: toasted pine nuts would be a lovely last minute addition to the dish
- Oil use is dependent on how long eggplant has been allowed to drain. I started off with 2T vegetable and 2T olive oil. After flipping eggplant for first time, I added a couple of additional T of olive oil. Addition of mint is important so wouldn't attempt to add dry mint. Make the dish seasonal when fresh mint is available.