Buttered Sage Eggplant (Easy & Savory)
Easy buttered sage eggplant: Tender cubed eggplant cooked in grass-fed butter and fresh sage from the garden - a simple, savory method that solves eggplant's usual bitterness problem.
Ingredients
- 1 medium eggplant I used Rosa Bianca - any will work!
- sea salt or himalayan salt for sweating the eggplant
- 2 tbsp grass-fed butter
- 1 tbsp olive oil if eggplant is large
- 5 large sage leaves stems removed, more if eggplant is large
Instructions
- Slice eggplant into 2 cm (½ inch) rounds.
- Salt one side, let sit 5-10 minutes, wipe dry. Repeat on the other side.
- Cut into 2 cm (½ inch) cubes.
- Melt butter (and oil, if using) in a pan over medium-low heat in a cast iron skillet.
- Tear or chop sage leaves and add to the butter. Drop to low heat once bubbling. Some people take out the sage after this step. I leave it in, cause I love the taste of buttered sage leaves.
- Add eggplant cubes to the pan.
- Cook on low heat, stirring occasionally, 15-20 minutes until tender and golden. (If using a non-cast iron skillet - then use medium low heat instead of low heat).
- Leave sage in or strain out before serving.
Notes
- Swap in vegan butter, or use half butter and half olive oil, for a dairy-free version.
- Store leftovers refrigerated; reheat gently in a pan.