Sauteed eggplant

The aubergines in a pan are a tasty and light side dish to prepare the very few minutes; aubergines cut into trips (or chunks) and sautéed in a pan with oil, garlic and chili (in white, without tomato). At the end, a round of soy sauce to give some grit and lots of chopped fresh mint. An Easy and fast recipe (and also quite dietetics) born by chance to recycle eggplant waste that I loved madly and that I decided to offer you. The julienne cut allows a fast cooking (over high heat) which does not make the aubergines lose their nutritional properties. Garlic, chili, soy sauce and mint make this side dish super tasty and slightly spicy and, ideal to accompany meat and fish but also excellent for filling sandwiches or to accompany bruschetta. A very fast side dish (ready in 5 minutes!) excellent both warm and cold. Keep them in the fridge for a couple of days, they will be even better! So, are you ready to discover the recipe?

Ingredients

1 large aubergine

30 ml olive oil

4 garlic cloves

chili pepper

30 ml soy sauce

1 sprig mint

salt

HOW TO MAKE EGGPLANTS IN A PAN

Trim the aubergines, wash them and cut them into thin slices. Slice the slices into thin sticks (Julienne type). To speed up the operation you can overlap 3 slices of eggplant and cut them together. Put the cut aubergines in a bowl and set aside. In a mixer put the mint leaves and half a clove of garlic, blend. In a wide-bottomed pan, pour the olive oil and add the whole garlic cloves and chili. As soon as the garlic begins to fry, add the aubergines and salt slightly. Jump over high heat and cover with lid. Stir occasionally. In a few minutes the eggplants will be wilted. Remove the lid and blend with the soy sauce. Add the chopped mint, remove from heat and stir. Pour the aubergines into a glass bowl and let them cool. 

Note

The aubergines in a pan are excellent both warm and cold. Keep them in the fridge where they keep well for 2 days becoming more and more tasty!