Garlic and Herb Eggplant

Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 6
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Ingredients

2 medium eggplant, peeled and diced into 1 1/2 pieces (about 3 pounds)

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

1/4 teaspoon crushed red pepper flakes

3 cloves garlic, thinly sliced

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

Directions

  1. Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
  2. Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
  3. Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.