Irresistible White Eggplant Sauté: Delectable Recipe

1. Toss eggplant with salt in a colander. Place a small bowl underneath and let sit for 30 minutes, or refrigerate for 8 hours.

2. Rinse eggplant lightly under cold water and blot dry with paper towels.

3. Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat until it starts to shimmer. Add eggplant and stir-fry until cooked through and browned, 7 to 10 minutes. Transfer to a serving dish.

4. Combine shallots, parsley, basil, capers, lemon juice, remaining 2 tablespoons olive oil, balsamic vinegar, and garlic in a food processor. Pulse a few times to combine, then toss the mixture into the skillet. Sauté over medium heat for about 5 minutes, then stir in sun-dried tomatoes.

5. Pour sauce over eggplant and serve immediately.

Tips

Purple or Asian eggplant will also work.

If you like it chunkier, you don’t need to use the food processor in Step 3.

Editor’s Note:

Nutrition data for this recipe includes the full amount of salt for sweating the eggplant. The actual amount consumed will vary.