Cooks in: 50mins
Levels: Easy
List of Ingredients
- 3/4 LB. of long eggplant
- Extravirgin olive oil
- Garlic
- Salt
Method
1
Remove the stem from the eggplants, then cut them into cubes; season them with salt and let them purge in a colander for 30 minutes in order to release any bitter liquid.
2
Sauté them in a pan over high heat with oil and garlic, cooking for 8-10 minutes.