Tossed Eggplant

by on April 16, 2012
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Prepare this recipe as a side to chicken, pork or beef. Eggplant is a very versatile vegetable.


  • 2 medium eggplants
  • 1 large onion
  • 1 large tomato
  • EVOO
  • Oregano


  1. Cut 2 (washed) eggplants into approx 1″ cubes including the skin
  2. Put in large bowl and toss with 1TBL salt
  3. Dump into colander and let drain into sink for 15 minutes
  4. Repeat Steps 2 (yes, with more salt) and 3 about four times total.
  5. After drained, rinse the bowl and fill with tap water
  6. Dump eggplant into the bowl with water and then back into the colander to drain
  7. Repeat Steps 5 and 6 also a total of four times
  8. Note: Steps 2 through 7 will drain much of the moisture from the eggplant
  9. Let eggplant remain in the colander to finish draining
  10. Heat 1 TBL Olive Oil in as large a fry pan as you have
  11. Saute 1 sliced onion (till starts to brown) in the pan
  12. Add eggplant to the pan and continue to saute until eggplant starts to brown
  13. Add some oregano
  14. As eggplant is cooking, dice 1 large tomato
  15. Add tomato into pan near the end of the cooking process


  • The salt will draw the moisture from the eggplant creating meatier eggplant
  • Do not add salt to your pan.  There is enough residual salt from Step 2.
  • Serve as a side to chicken

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