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Sautéed Asian eggplants and asparagus with Italian herbs (and baby potatoes)


One of my favourite kitchen smells is garlic and herbs sizzling in olive oil! Here I used fresh rosemary, sage and oregano, a couple of garlic cloves, and a few long Asian eggplants, cut into halves or quarters (depending on their size). When the eggplants were done I added the asparagus (which take less time) and sauté the lot for one more minute, then added more fresh herbs, a good pinch of salt, a heavy lid, and turned the heat off. If you leave the veggies like this for 5-10 minutes they will just 'finish' cooking in their own steam.


I had herbs leftover, so I half-boiled some new potatoes, peeled them (sorry Kiwis, but I love to peel my potatoes, unless they are organic) and placed them on a baking try lined with baking paper. I added rosemary and sage, salt and olive oil. I baked the lot and the kitchen smelled lovely.


 Photos and recipes by Alessandra Zecchini ©
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Comments

  1. Angie's RecipesJuly 13, 2014 at 9:35 PM

    What a delicious and satisfying meal! Those eggplants look gorgeous.

    ReplyDelete
  2. AnonymousJuly 22, 2014 at 12:17 AM

    Hi Alessandra,
    Your blog has caught our attention because of the quality of recipes.
    We would be delighted if you would join us at 'myTaste Australia' so that we could link to it. We send thousands of visitors to our blogs on a weekly basis.
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