Ingredients:

  • 1 large eggplant (about 1 lb / 450g), cut into 1/2-inch / 1.25cm cubes
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash and cube the eggplant. Don't peel it; the skin adds texture and nutrients.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant.
  3. Add the cubed eggplant to the skillet. Stir to coat with the oil and garlic.
  4. Sauté the eggplant, stirring occasionally, until it is tender and golden brown, about 10-12 minutes. If it starts to stick, add a tablespoon of water to the pan.
  5. Remove from heat. Stir in the chopped parsley, basil, lemon zest, and lemon juice. Season with salt and pepper to taste.
  6. Serve hot as a side dish or as part of a larger meal. Enjoy your sauteed eggplant!