Ingredients:

  • 2 large eggplants (680g), cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion (150g), diced
  • 4 cloves garlic (20g), minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Wash the eggplants, trim the ends, and cut them into uniform 1-inch cubes.
  2. Heat 2 tbsp extra virgin olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until it shimmers.
  3. Add the eggplant cubes in a single layer—cook in batches if they don't fit in one layer to avoid steaming. Sauté without stirring for 3–4 minutes until the bottoms are deep golden brown and crisp, then toss and repeat until all sides are browned.
  4. Push the browned eggplant to the edges of the pan. Add the 150g diced onion to the center and sauté for 3 minutes until translucent.
  5. Stir in the 20g minced garlic, 1 tsp dried oregano, and 1/2 tsp smoked paprika, cooking for 60 seconds until fragrant.
  6. Return the eggplant to the center of the pan and stir in 1/2 tsp sea salt and 1/4 tsp black pepper.
  7. Pour 1 tbsp lemon juice over the mixture to deglaze the pan, lifting the browned bits. Toss for 1 minute, then remove from heat.
  8. Garnish with 2 tbsp chopped fresh parsley before serving.