I always like the way simple and fresh ingredients make a tasty dish and this recipe is exactly what I am referring to. You can serve this as an appetizer or as a side dish to a main meal.

Serves 4
1 small onion, chopped finely
olive oil
2 garlic cloves, chopped
2-3 medium tomatoes, chopped
3 tablespoons parsley, chopped
1-2 medium eggplants, sliced 1/4 inch thick (skin on)
1-2 tablespoons lemon juice
salt and pepper to taste

In a frying pan, saute the eggplant in some olive oil until golden brown on both sides. Remove from pan (you may need to cook the eggplant in batches) and place on a plate. In the same pan, lightly fry the onion and garlic in 1-2 tablespoons of olive oil until slightly translucent. Then add the tomatoes and only cook when you see the tomatoes are starting to soften. Remove the pan from the heat. Stir in salt and pepper to taste along with the lemon juice. Add the chopped parsley.

Arrange eggplant slices on a plate and top with the cooked tomato sauce.

The Culinary Chase’s Note: You can substitute the lemon juice for red wine vinegar. I placed the cooked eggplant slices in a warm oven but you can also serve it cool. When cutting an eggplant, use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black. Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamine (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. To your good health! Cheers!


  1. wheresmymind on January 4, 2007 at 15:48

    Simply beautiful! I know my veggie wife would totally go for this!

  2. Bruno on January 4, 2007 at 19:39

    Sounds delish… great photo too!

  3. Anonymous on January 5, 2007 at 19:03

    Looks so inviting… loved the pic too. Can you FedEx your next dish to KL? Thanks in advance!



  4. Anonymous on January 6, 2007 at 10:38

    My hubby loves eggplants, he would like this. I’ve copied it. Thanks.

  5. Anonymous on January 6, 2007 at 16:11

    I love eggplants and this simple dish is just perfect for me.
    Happy New Year!

  6. Anonymous on January 13, 2007 at 07:53

    I love eggplants too. They BBQ beautifully as well. Just slice about 1cm thick, coat with some olive oil and white wine mixture and grill away