I tried again to recreate the a side dish I ate a few months ago. I remember the cook saying she nuked it for 20 minutes to get the water out and then some time in the pan. 20 minutes seemed a long time.
I took an eggplant, sliced it into 1/3″ slices, salted, and put in a colander. This process I found in random googling. The salting process is supposed to get the water out. After 45 minutes, I rinsed the slices off and squeezed them as dry as I could. I even put them on a towel to help dry them more. I then chopped it up and added it to a pan that already had onion (1/2 chopped red), garlic (2 cloves) and olive oil (1 Tablespoon) going. I also added some pepper. I sauteed it a bit then covered it over low and cooked for about 10 minutes. I took the lid off and continued for a few minutes more till it was tender.
I served it with warmed pita bread, store-bought hummus, and leftover spaghetti.
I don’t know. It just wasn’t it and I’m not sure how to get it. Maybe she didn’t use onion and garlic? Or maybe the colander trick doesn’t work like I thought? Not sure. It was OK, but I will definitely experiment again.