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Eggplant and sautéed leek

ingredients

servings

2

Extra virgin olive oil

to taste

Iodized salt

to taste

Aubergine

1 unit

Leeks

1 unit

Side Dishes from Italy

Eggplant and sautéed leek

Eggplant and sautéed leek

vegan

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant and sautéed leek

The eggplant and sauteed leeks are delicate and tasty side dish, excellent with veggie burgers or simply basmati rice.

Eggplant and sautéed leek step 1

step 1

Wash and cut the leek into slices and put in a large pan with a little extra virgin olive oil. Let it soften slightly.

Eggplant and sautéed leek step 2

step 2

Meanwhile, the eggplants washed and cut into small cubes of approximately 1 cm per side.

Eggplant and sautéed leek step 3

step 3

Add the eggplant in the pan with the leeks and salt them right away, so that he lost in cooking water. Cook over low heat with the lid.

Eggplant and sautéed leek step 4

step 4

Cook for about 10 minutes, turning from time to time in the beginning. Then continue cooking with the lid, over low heat, in order to condense.

Eggplant and sautéed leek step 5

step 5

Allincirca after 10 minutes will be soft.

Eggplant and sautéed leek step 6

step 6

Add a drizzle of extra virgin olive oil raw, turn and serve. Done!

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