Someone very close to me has recently begun a very strict diet as the result of a medical problem. It is not a serious medical problem, but one of the most effective ways to deal with it is through diet change. Most of my blog posts do not accommodate her diet, so I have been thinking of something that is full of flavor and feels like an indulgence without ruining her diet.

My creative juices were not really flowing when I found out I couldn’t use most ingredients I tend to gravitate to in the kitchen. However, without warning, the solution hit me. Ok, it may have hit me in a less natural way than I would have liked…but either way, I had a sort of epiphany.

From that epiphany came this recipe for sauteed eggplant. It’s nothing overly impressive, but it is full of flavor and is relatively filling. Best of all, it fits the diet requirements I was challenged to meet.

Sauteed Eggplant with Garlic Chips and Red Pepper Aioli
Serves 2

for the eggplant:

2 Japanese Eggplants, cut in 1/4″ slices at a diagonal
1 clove of garlic, thinly sliced
3 tablespoons olive oil

for the aioli (see note for alternative ingredients):

2 egg yolks
2 teaspoons mustard (use dijon if you are not on a special diet)
salt and pepper
red pepper flakes
lemon juice
1/2 clove of garlic, chopped
1/4 cup olive oil
1/4 cup vegetable oil
*this recipe uses raw egg yolks. if you are uncomfortable with this, do not use the egg yolks, use 1/3 cup of mayonnaise instead.

To make the aioli, put the egg yolks, mayonnaise, salt and pepper, red pepper flakes, lemon juice and garlic in a food processor. Pulse to combine. With the machine running, stream the olive oil into the food processor until smooth. Set in the refridgerator until ready to use.

Heat the olive oil in a medium saucepan over medium heat. Add the garlic and sautee until fragrant, about 2 minutes. Add the eggplant and sautee until lightly browned, about 2 minutes per side.

Transfer the eggplant and garlic to a bowl. Drizzle with the aioli and serve.