Eggplant, with its luscious texture and ability to absorb flavors, is a versatile vegetable that can be prepared in countless delectable ways. In this recipe, we'll explore the art of sautéing eggplant to create a mouthwatering dish that showcases the vegetable's natural goodness, coupled with the sweet and spicy flavor of The Outlaw Rub (it’s not just for meat!).
Whether you're a fan of eggplant or looking to explore new flavors, give this sautéed eggplant recipe a try. It's an easy, healthy dish bursting with flavor, and sure to impress guests at your next gathering. It also tastes great when prepared on the grill!
Here’s how to make this unforgettable dish for yourself:
Ingredients:
- 2 tablespoons blended cooking oil
- 1 eggplant, cut into 1/4-inch thick slices
- 1 tablespoon of The Outlaw Rub
- 1/2 teaspoon of Sergio’s Seasoning
- 2 cups fresh mixed greens
- 1/2 cup Burrata cheese
- 3 large basil leaves, thinly chopped
- Salad dressing of your choice
Directions:
- Wash the eggplant thoroughly and remove the stem. You can choose to peel the skin or leave it intact, depending on your preference.
- Cut the eggplant into 1/4-inch-thick slices.
- Sprinkle the slices with Sergio’s Seasoning.
- Rub the Outlaw spice blend over the whole surface of the top-facing side, just as if it were a steak (season only one side).
- Let the eggplant slices sit for 15 minutes at room temperature. This step helps remove any excess moisture and remnant bitter flavors.
- Heat the blended oil in a sauté pan over medium heat, then carefully add the eggplant slices.
- Cook the eggplant slices for about 4 to 5 minutes on each side until they turn golden brown and become tender. Adjust the heat if necessary to prevent burning.
- Remove from heat and set aside.
- Next, mix the salad greens with your choice of dressing.
- Top the greens with the eggplant, Burrata cheese, and freshly chopped basil.
- Enjoy!
Image Source:
Lucian Alexe
