Sautéed Eggplant with Garlic and Parmesan
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large (about 1 pound ) eggplant , cut into 1/2-inch cubes
- 1/2 teaspoon freshly ground black pepper , more to taste
- 2 fresh bay leaves (see Recipe Note)
- 1/2 teaspoon Aleppo pepper or crushed red pepper flakes
- 4 cloves garlic , minced
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley , basil, or chives
- 1/2 teaspoon kosher salt , more to taste
Organization Tags
Tags easily organize your Recipe Library
Comments