Ingredients:

  • 1.5 lb globe eggplants, cut into 1-inch cubes
  • 1 tsp Kosher salt
  • 3 tbsp avocado oil
  • 4 cloves garlic, thinly sliced
  • 0.5 medium yellow onion, diced
  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar

Instructions:

  1. Place the 1.5 lb of cubed eggplant in a colander and sprinkle with 1 teaspoon of Kosher salt. Let it sit for 15 minutes until beads of moisture appear on the surface.
  2. Rinse the eggplant cubes quickly under cold water to remove the excess surface salt.
  3. Pat the cubes bone dry using paper towels, squeezing gently to ensure no moisture remains.
  4. Heat your large heavy bottomed skillet over medium high heat for 2-3 minutes.
  5. Add the 3 tablespoons of avocado oil to the hot pan, swirling to coat the surface.
  6. Add the eggplant in a single layer. Let the pieces sit undisturbed for 3-4 minutes until the bottoms are deeply golden brown.
  7. Add the 0.5 diced yellow onion and 4 cloves of thinly sliced garlic to the skillet.
  8. Toss the mixture and continue to sauté for another 5-6 minutes until the eggplant is tender and the onions are translucent.
  9. Stir in the 1 tsp of dried oregano and drizzle the 1 tbsp of balsamic vinegar over everything.
  10. Toss one last time