Eggplant recipes often call for large amounts of salt and/or oil because eggplant acts as a sponge, soaking up almost all the oil you give it. However, with just a little olive oil and a slower cooking time, eggplant has enough time to sweat, which results in a salt-free, tender dish. Nell’s inspiration for this dish was a Chinese fast-food take-out option from a place in New York City’s Chinatown.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 large eggplant, cut into ½-inch slices after stems have been removed
• 4 large fresh basil leaves, coarsely chopped
• 2 tablespoons dried oregano
1. Heat oil and garlic in a cast iron skillet over medium heat and stir for one minute. Add eggplant slices. Cover and turn every five minutes for twenty minutes. (The eggplant may stick slightly at first; just keep cooking and turning.)
2. Sprinkle with basil and oregano, cover, and continue cooking for five minutes. Remove from heat and let stand for five minutes before serving.
