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A plate of sauteed eggplant slices garnished with chopped herbs, placed on a wooden surface with a small wooden scoop of salt and garlic cloves in the background.

Sautéed Eggplant Recipe

Delicious vegan sautéed eggplant recipe that is easy to make and packed with flavor. Perfect for a quick plant-based meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Method

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.

Method
 

  1. Refrigerator: Store in an airtight container for up to 3 days.
  2. Reheat: Warm in a skillet over medium heat with a splash of olive oil or in the microwave for 1-2 minutes.
  3. 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.