Eggplants With Parsley & Garlic Recipe
Ingredients
2 medium eggplants
Salt
1/3 cup olive oil
3 garlic cloves, finely chopped
3 tablespoons chopped parsley
2 tablespoons capers, if desired
Salt and freshly ground pepper to taste
Directions
Peel eggplants.
Cut lengthwise into 1-inch thick slices.
Sprinkle sliced eggplants with salt and place in a large dish.
Set another large dish on top of eggplants and let stand 30 minutes.
Salt draws out bitter juices from eggplants.
Pat dry with paper towels.
Cut into cubes.
Heat oil in a large skillet.
Add eggplants and garlic.
Cook over medium heat 15 minutes, turning several times.
Add parsely, capers if desired, and salt and pepper.
Cook 5 minutes longer.
Taste and adjust for seasoning.
Cut lengthwise into 1-inch thick slices.
Sprinkle sliced eggplants with salt and place in a large dish.
Set another large dish on top of eggplants and let stand 30 minutes.
Salt draws out bitter juices from eggplants.
Pat dry with paper towels.
Cut into cubes.
Heat oil in a large skillet.
Add eggplants and garlic.
Cook over medium heat 15 minutes, turning several times.
Add parsely, capers if desired, and salt and pepper.
Cook 5 minutes longer.
Taste and adjust for seasoning.
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