Are you looking for a simple, healthy, and incredibly flavorful weeknight dinner? Look no further! This eggplant on the stove recipe is a fantastic option for those seeking easy recipes that don't compromise on taste. It's a perfect example of how homemade cooking can be both quick and satisfying, delivering a delicious dish in minimal time. This recipe transforms humble eggplant into a culinary delight, perfect for a light lunch or a quick dinner idea.
Ingredients:
- 1 large eggplant (about 1 pound), sliced into ½-inch thick rounds
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional)
Instructions:
Step 1: Prepare the Eggplant
Salt the eggplant slices generously on both sides. Place them in a colander and let them sit for at least 30 minutes. This crucial step draws out excess moisture, preventing the eggplant from becoming soggy during cooking.
Step 2: Sauté the Aromatics
While the eggplant is releasing its moisture, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Cook the Eggplant
Pat the eggplant slices dry with paper towels. Add them to the skillet, arranging them in a single layer if possible. Cook for about 3-4 minutes per side, until they are lightly browned and tender. You may need to cook them in batches, depending on the size of your skillet.
Step 4: Simmer the Sauce
Add the diced tomatoes (undrained), oregano, basil, red pepper flakes (if using), salt, and pepper to the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the sauce has thickened slightly and the eggplant is cooked through.
Step 5: Serve and Enjoy!
Stir in the Parmesan cheese (if using) during the last minute of cooking. Garnish with fresh parsley before serving. This eggplant dish is delicious on its own or served over pasta, rice, or quinoa.
Cooking Tips for the Best Eggplant:
- Don't skip the salting step! This is essential for preventing a soggy outcome.
- Use a good quality olive oil for the best flavor.
- Adjust the seasoning to your taste. Feel free to add more herbs, spices, or a pinch of sugar if you like.
- Don't overcrowd the pan. Cook the eggplant in batches to ensure even browning.
Variations:
- Add some protein: Ground meat (beef, turkey, or chicken) or crumbled sausage can be added along with the onions for a heartier meal.
- Spice it up: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Add other vegetables: Bell peppers, zucchini, or mushrooms would be delicious additions.
- Make it creamy: Stir in a dollop of sour cream or Greek yogurt at the end.
Nutritional Information (per serving, approximate):
This recipe provides a good source of fiber and vitamins, with relatively low calories. The exact nutritional information will depend on the specific ingredients used and serving size. A general estimate for one serving is approximately 150-200 calories, with varying amounts of protein, carbohydrates, and fat. For precise nutritional values, consider using a nutrition calculator with your specific ingredient quantities.
This simple eggplant recipe is a fantastic addition to your collection of healthy meals and best recipes. It’s a testament to how delicious and easy healthy eating can be. Enjoy!