Sautéed Eggplant Recipe
Thank you for reading this post, don't forget to subscribe!
Eggplant is one of the most versatile and underrated vegetables in the culinary world. From hearty mains to simple sides, this veggie shines in countless dishes. One of the easiest ways to prepare eggplant is to sauté it. This recipe for sautéed eggplant with garlic and parsley is quick, flavorful, and perfect for anyone wondering what to do with an eggplant. It’s the ideal dish for busy weeknights, or when you want something simple and healthy. If you’ve been searching for easy eggplant dishes or eggplant recipes simple enough for beginners, you’re in the right place!
Why You Will Love This Sautéed Eggplant Recipe
- Quick and Easy: This eggplant dish recipe takes less than 30 minutes from start to finish, making it a go-to for busy days.
- Healthy: It’s a wholesome, healthy eggplant recipe made with minimal ingredients.
- Versatile: Whether you’re using it as an eggplant as a side dish or as a base for other eggplant meals, this recipe has you covered.
- Vegan-Friendly: This dish is completely plant-based, making it suitable for anyone following a vegan diet.
- Budget-Friendly: Eggplant is an affordable ingredient that can feed a crowd without breaking the bank.
Ingredient Notes
To create this simple eggplant recipe, you’ll need the following ingredients:
- Eggplant: Choose a firm, medium-sized eggplant. If you’re wondering which type of eggplant to use, go for globe eggplants, which are great for sautéing.
- Olive Oil: The key to rich, golden-brown eggplant slices. Make sure to replenish the oil between batches.
- Garlic: Fresh garlic adds depth and aromatic flavor to the dish.
- Salt and Black Pepper: These basic seasonings highlight the natural flavor of the eggplant.
- Fresh Parsley: Adds a pop of color and freshness as a garnish.
Sautéed Eggplant Recipe Tips and Tricks
To make the best sautéed eggplant, here are some tips and tricks:
- Sweat the Eggplant: Salt the eggplant slices and let them sit for 10-15 minutes before cooking. This removes excess moisture and bitterness, ensuring perfectly sautéed slices.
- Cut Uniform Slices: Aim for even slices (about ½ inch thick) so they cook evenly.
- Don’t Skimp on Olive Oil: Eggplants absorb oil like a sponge, so don’t hesitate to add more between batches. Using enough oil ensures golden, crispy edges.
- Use a Non-Stick Pan: A non-stick or cast-iron skillet works best to prevent sticking and achieve a beautiful sear.
- Cook in Batches: Overcrowding the pan prevents proper browning. Work in small batches for the best results.
- Watch the Garlic: Add the minced garlic towards the end to avoid burning, as burnt garlic can make the dish taste bitter.
Vegan Serving Suggestions and Pairings
This sautéed eggplant recipe is incredibly versatile and pairs well with a variety of dishes. Here are some ideas:
- Over Grains: Serve the eggplant over quinoa, couscous, or rice for a satisfying meal.
- With Pasta: Mix the sautéed eggplant into marinara sauce for a quick and easy eggplant meal.
- As a Topping: Use the eggplant to top toast or flatbreads for a simple appetizer.
- With Salads: Add it to a fresh green salad or grain bowl for a hearty twist.
- On Its Own: Serve as a standalone eggplant as a side dish with a sprinkle of fresh parsley.
Storing Instructions for Sautéed Eggplant
If you have leftovers of this eggplant dish recipe, here’s how to store them:
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of olive oil or in the microwave for 1-2 minutes.
- Freezing: While eggplant doesn’t freeze well raw, sautéed eggplant can be frozen. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions about Sautéed Eggplant
1. Can I use a different oil?
Yes, you can substitute olive oil with avocado oil, grapeseed oil, or sunflower oil for similar results.
2. Do I have to salt the eggplant?
Salting helps remove bitterness and excess moisture, but if you’re using fresh, young eggplants, you might skip this step.
3. Can I add other seasonings?
Absolutely! This is a great base recipe. You can add smoked paprika, chili flakes, or cumin for extra flavor.
4. What other garnishes can I use?
In addition to parsley, you can garnish with basil, mint, or a drizzle of tahini.
5. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free and vegan.
Equipment Needed
Here’s what you need to make this recipe:
This sautéed eggplant recipe is a simple, healthy, and versatile dish that’s perfect for any occasion. Whether you’re exploring recipes of eggplant for the first time or looking for eggplant recipes easy enough for weeknight cooking, this dish won’t disappoint. It’s a fantastic way to enjoy eggplant as a side dish or incorporate it into more elaborate eggplant meals.
Have you tried this simple eggplant recipe? Do you have your own tips for sautéing eggplant or favorite pairings? Share your thoughts in the comments below! If you loved this recipe, don’t forget to tag me on Instagram with your creations. Let’s inspire each other with more ideas for recipes using eggplant!
Sautéed Eggplant
This simple sautéed eggplant recipe features tender slices of eggplant cooked with garlic, olive oil, and parsley. Perfect for a quick and healthy side dish or a base for versatile eggplant meals.
Ingredients
- 1 medium eggplant, cut into slices
- 3-4 tbsp olive oil (or as needed)
- 2-3 garlic cloves, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Slice the eggplant into approximately ½-inch thick rounds. Sprinkle both sides lightly with salt and let sit for 10-15 minutes to draw out moisture. Pat dry with a paper towel.
- Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat.
- Place enough eggplant slices in the pan to form a single layer (do not overcrowd). Sauté for about 3-4 minutes on one side, until golden brown. Flip the slices and cook for another 3-4 minutes. Remove the cooked eggplant from the pan and set aside on a plate.
- Add another 1-2 tablespoons of olive oil to the pan and repeat the process for the remaining eggplant slices.
- Once all the eggplant slices are cooked, return them to the pan. Add the minced garlic and sauté for an additional 1-2 minutes, stirring gently to coat the eggplant in the garlic without burning it.
- Sprinkle the sautéed eggplant with salt and black pepper to taste.
- Transfer the eggplant to a serving plate, garnish with freshly chopped parsley, and serve warm as a side dish or part of a main meal.
Notes
More Eggplant Recipes to Try:
