Whether you saute eggplant slices or cubes, this easy eggplant side dish is made with only a few ingredients and comes together in minutes.
- Eggplant - Olive oil - Salt&pepper
Cut the eggplant into ½-inch thick rounds. Alternatively, you can cut eggplants in 1-inch cubes.
Season the eggplant slices (or cubes) on both sides liberally with salt and black pepper.
Heat about 2 tablespoons of the oil in a non-stick, large skillet over medium-high heat until it is shimmering hot.
Arrange half of the slices in the skillet in a single layer and fry eggplant in olive oil for 5-7 minutes per side or until golden brown and caramelized.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Did you know you can roast eggplants as a whole and use in so many recipes? Simply prick them with a fork and put them in the oven.