2 medium-sized eggplants
2 tablespoons of olive oil
1 teaspoon of garlic powder or 2 minced garlic cloves
Salt and pepper to taste
Optional additions: chopped herbs (like parsley or cilantro), diced onions, or a sprinkle of parmesan cheese
Instructions:
Prepare the Eggplant:
Start by washing the eggplants thoroughly under running water. Pat them dry and peel off the skin if you prefer a smoother texture.
Using a standard box grater, grate the eggplants. This might take a bit of elbow grease, but the results are well worth it!
Cook the Eggplant:
Heat the olive oil in a large skillet over medium heat. Once hot, add the grated eggplant. If you’re using garlic and onions, add them as well to enrich the flavor.
Sauté the mixture, stirring frequently to prevent it from sticking to the pan. The eggplant will initially release some water, which should eventually cook off, allowing the eggplant to soften and turn golden.
Season and Serve:
Once the eggplant is thoroughly cooked and has a pleasing texture, season with salt, pepper, and any other spices you like. If you have fresh herbs, stir them in just before removing the pan from the heat.
Serve hot. This dish makes a great side but can also be a fantastic main course when topped with a bit of parmesan cheese or mixed into freshly cooked pasta.
Why You’ll Love This Dish:
This grated eggplant recipe is not only simple and quick to prepare but also highly adaptable. You can tweak it to fit your dietary needs or to use whatever you have on hand. It’s a wonderful way to enjoy the natural, comforting flavors of eggplant with minimal effort and maximum taste.
So next time you’re pondering what to cook, remember this secret recipe and give it a go. It’s sure to become a new favorite in your culinary repertoire!
