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| Sautéed Eggplant and Summer Squash |
3 eggplants, the long, thin type
1 medium summer squash
1-2 tsps Oregano
Salt to taste
Pepper to taste
2 tbsp oil, for sautéing
Slice the eggplant and summer squash at a slight angle to give it an oval-like shape. Place it in two separate bowls. In each bowl sprinkle salt, pepper, and oregano, and toss so that the herbs are well mixed.
In a frying pan, heat a little oil (just to coat the pan well). Place the eggplant in, in a single layer, with enough space to flip them. Allow it to fry for a minute or two and then check to see if it has browned. If so, flip it over and fry till the other side is brown too. Add more oil if needed, then do the same with the summer squash. After it’s done, mix the two together and serve hot. Garnish with a little parsley,
Notes:
*Eggplant absorbs a lot of oil, so put only enough to grease the pan and add more as needed.
*Eggplant cooks a lot faster than summer squash, which is why it is cooked separately.
1 medium summer squash
1-2 tsps Oregano
Salt to taste
Pepper to taste
2 tbsp oil, for sautéing
Slice the eggplant and summer squash at a slight angle to give it an oval-like shape. Place it in two separate bowls. In each bowl sprinkle salt, pepper, and oregano, and toss so that the herbs are well mixed.
In a frying pan, heat a little oil (just to coat the pan well). Place the eggplant in, in a single layer, with enough space to flip them. Allow it to fry for a minute or two and then check to see if it has browned. If so, flip it over and fry till the other side is brown too. Add more oil if needed, then do the same with the summer squash. After it’s done, mix the two together and serve hot. Garnish with a little parsley,
Notes:
*Eggplant absorbs a lot of oil, so put only enough to grease the pan and add more as needed.
*Eggplant cooks a lot faster than summer squash, which is why it is cooked separately.
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