Ingredients:

  • 1 lb firm eggplant, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 4 cloves garlic, thinly sliced or minced
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Cut the eggplant into uniform 1-inch cubes and pat them dry with a paper towel to remove excess moisture.
  2. Heat olive oil in a 12-inch non-stick skillet or cast-iron pan over medium-high heat until it shimmers.
  3. Arrange eggplant in a single layer without overlapping. Cook undisturbed for 3-4 minutes until bottoms are mahogany-colored, then toss gently and cook for another 3-4 minutes until edges are browned.
  4. Reduce heat to medium-low. Stir in the sliced garlic and black pepper; sauté for 45 to 60 seconds until fragrant and pale gold.
  5. Remove from heat immediately. Sprinkle with salt and garnish with fresh parsley or green onions.