Easy Recipes
Creamy Eggplant Recipe: Easy, Healthy Summer Favorite
Ingredients
Method
Preparation
- Slice the eggplants into 1-inch cubes, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture.
- Rinse the salted eggplants under cold water and pat them dry with a towel to remove excess moisture.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes until translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Stir in the diced tomatoes with their juice, salt, black pepper, and oregano. Bring the mixture to a gentle simmer.
- Add the cubed eggplants to the skillet. Stir to coat them in the sauce, cover, and let cook for about 15-20 minutes, stirring occasionally until the eggplants are tender.
- Reduce heat to low and stir in the heavy cream and Parmesan cheese. Mix thoroughly and let it warm through for 5 more minutes, allowing the flavors to meld.
- Taste and adjust seasoning if needed. Serve warm, garnished with fresh basil and more grated cheese if desired.
Notes
For quick cooking, ensure to not over salt or overcook the eggplants. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.