Olive Oil Eggplant with Basil

Ingredients

• 3 medium eggplants
• 4 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 2 tomatoes
• 1 bunch fresh basil
• 1 tsp salt
• Half tsp black pepper

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Peel the eggplants in stripes, dice them, and soak in salted water for 15 minutes to remove bitterness.

2. 2

   Chop the onions and sauté in olive oil until translucent.

3. 3

   Add the drained eggplants to the pan and sauté over high heat for 5-6 minutes.

4. 4

   Add grated tomatoes and garlic, then simmer until the eggplants are soft.

5. 5

   After turning off the heat, stir in the finely chopped fresh basil and let it cool.

Note. You can add a few drops of lemon juice during cooking to prevent the eggplants from darkening.