I made this sautéed eggplant the other day for a quick snack, and It was made with just ingredients that I had in my fridge. This recipe is a great way to use those leftover veggies you have lying around!
1 eggplant (chopped)
1 cups of chopped tomatoes
1 tablespoon of coconut oil
sea salt, garlic salt
Add the eggplant to a large sauce pan and let cook for a few minutes, until a decent amount of the eggplant water releases. Add in the tomatoes, coconut oil, and spices. Sauté for 10-15 minutes, or until eggplant is soft.
Note: Eggplant carries a lot of water, so you shouldn’t need more than a tablespoon of coconut oil, or even a complete tablespoon, depending how moist your eggplant is.
This recipe is great as a snack or side dish. I want to experiment how it would taste on top of grilled chicken breast as a type of medley. Yum!