Eggplant Saute with Basil


  • 1 or 2 eggplant
  • 2 T olive oil
  • 1/2 t sea salt
  • 1 t fresh basil leaves


  1. Trim stem from eggplant, cut into wedges.
  2. Pour olive oil into a wide frying pan over med-high heat.
  3. Add eggplant and brown nicely on one cut side; takes about 2 min.  Then turn and add ½ t salt, basil, and 3 T water.
  4. Cover pan and cook over med heat; check at 1 to 2 min. intervals, adding about 2 T water at a time as it is absorbed.
  5. Shake pan or turn pieces as necessary, until completely tender; total cooking time will be about 12 min.
  6. Season to taste if needed. Serve hot.
Eggplant Saute with Basil
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Eggplant Saute with Basil
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