Cod recipe Eggplant Bread Pudding Ingredients 1 Eggplant, cut into 4 strips, cut in 1 inch pieces (I used a medium eggplant and it came out perfect) 1/2 cup of butter 2 tablespoons of olive oil 1 tablespoon of lemon juice 1 cup of water 1 tablespoon dried basil leaves, chopped 1 teaspoon of salt 1 tablespoon lemon zest, chopped Directions Heat the butter in a large skillet or skillet over medium-high heat.
Add the olive oil and add the onion and garlic and cook for 3 minutes.
Add in the eggplant, lemon juice, water, basil, salt and zest.
Cook for 2 minutes.
Stir the ingredients together and cook until the eggplants are soft, and the mixture is thickened a bit.
Stir in the dried basil and cook another minute or so.
Stir to coat.
Serve over some cooked rice.
Recipe Notes This recipe is vegan and gluten free.