Enjoy this fresh eggplant side dish all summer long.
Find recipe on my website. Link in bio
[Music] friends what do you do light gives you a very big eggplant let’s do something fun a little bit like a cabona nice and refreshing first thing we’re going to cut it and I like to keep the skin on because that’s where all the vitamins are from and you’re going to cut this in we’re not really removing a lot of the flesh i just want to show you oh that’s as much as you’re going to take up if you are allergic to the little seeds go ahead and remove more sausage and then you’re going to chop a ketini kubetini are little squares and I like to have a little bowl on hand just because it’s easier to get fits perfect and proceed with a little red onion because they’re in season and they’re sweeter just give it just give it a [Music] All right and up next you’re just going to take two garlics you’re just going to I got to carry that over there on the other side so this is easier to transport all right a little dash of olive oil you’re going to need more later because eggplants absorb everything you don’t hear it but I do associated with the eggplants so like I said uh they absorb a lot i don’t like to add too much oil but I’ll add here and there and we’re going to put we’re going to throw in a little bit of water as well and one thing that’s going to get these babies going is salt all right a little salt and I usually add chili i’m not going to add it today but it’s optional so I’m keeping it unpeered so because they take more time I’m going to add just like half a cup of water let it evaporate a little bit and it’s on medium high it’s on medium high so I’m not covering it completely i just want them to start softening cuz we’re going to cut our cherry tomatoes so we’re going to change that i like these stems they pretty I’m a child sorry chop them see this is why the bowl is convenient cuz you can go from one section to another you don’t want too many but I think going by eye by eye that’s enough so we’re going to chop these babies up and in like less than 5 minutes it’s about 5 minutes we’ll throw these in there so that was like even 4 minutes but for the sake of the recipe five uh and now I’m just I want the water to evaporate before we throw in the cherry like the tomatoes so we’re almost there and they’re moistened and it’s perfect there you have it again I haven’t touched it see and it’s perfect i go by eye guys there’s about a generous cup I would say and a half in here and this is where I like to use coarse sea salt here again you can pepper i’m not going to do that so this is going to cook you don’t want to cover it all right you just You want the flavors to combine you don’t want too much liquid and at the very end we’re going to add a little bit of mint and lots of basil with a drizzle of fresh fruity extra virgin olive oil all right voila honestly like I put the timer on just to test it but it’s beautiful it smells amazing it makes an amazing side dish and I have it in here cuz it’s ready and there’s mint and lots of basil and I’m just going to cut it with my hands so nice i love it smells like summer and there you have it it has to be fruity guys make sure it’s good quality extra virgin olive oil madonago guys enjoy this all summer long as a side dish if you have leftover make a quick pass out of it you won’t regret it and really that little mint with the basil makes all the difference i hope you enjoy it