Sauteed Eggplant Recipe

Sauteed eggplant on a plate garnished with parsley.

Sauteed eggplant is an easy yet delicious dish that can be used as a side dish or as a flavorful addition to various eggplant recipes. Whether sliced or cubed, this versatile vegetable can be sauteed using just a few ingredients to create a dish that is quick and easy to prepare.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings eggplant

Calories 140kcal

Author Aysegul Sanford

Ingredients

1 Globe Eggplant ~1lb - rinsed and dried
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons olive oil plus more as needed

Optional Garnishes

1 tablespoon parmesan cheese
1 tablespoon fresh herbs such as fresh basil leaves or parsley
1 Pinch of red pepper flakes optional

Instructions

Slice eggplant crosswise in ½-inch-thick rounds*.
Sprinkle eggplant slices with salt and pepper on both sides.
Heat half of the oil in a large non-stick skillet over medium heat. Add half of the eggplant slices in a single layer and cook for 6-7 minutes on each side or until it is slightly caramelized and turned golden brown.
Before sauteing the remaining eggplant slices, pat them dry on both sides with a paper towel, as they tend to sweat as they sit. Repeat the cooking process using the remaining olive oil for the rest of the eggplant.
Transfer the now-pan-fried eggplant onto a plate and garnish with parmesan cheese, fresh herbs, and chili flakes, if desired.

Notes

Sauteed eggplant cubes: Alternatively, you can cut your eggplant into 1-inch cubes and pan-sear them in oil following the same recipe. I prefer sauteing diced eggplant if I am using Chinese or Japanese eggplants instead of large globe or Italian eggplants. However, when sauteing diced eggplant, it is important to pay attention to a few things:
- Do not stir them so much: To avoid eggplant cubes becoming mushy, refrain from stirring them excessively while cooking. It's better to leave them alone and check for doneness by testing a single cube. When one side turns golden brown, turn each cube one by one to ensure even cooking.
- Be aware of the shorter cooking time: They tend to cook quicker than sliced eggplants, so it is best to cook them for 4-5 minutes on each side (a total of 10 minutes or so).
- Do not crowd the pan: Depending on the size of your eggplant, saute diced eggplant in two batches making sure to cook them on a single layer using more oil as needed.
- Keep the skin on: When pan-frying eggplant cubes, I prefer not to peel the eggplant as leaving the skin on helps keep their shape.
Store: Bring the sauteed eggplant to room temperature before placing it in an airtight container. It will keep in the fridge for 3-5 days.
Reheat: When it comes to reheating eggplant, you have a few options. I recommend reheating in a 300-degree F air fryer for about 3-5 minutes or in a 350-degree F oven for a few minutes or until warmed through. Alternatively, you can also reheat the eggplant slices in a non-stick skillet until warm. Keep a close eye on them, as they can burn quickly.
Freeze: Bring the sauteed eggplant slices to room temperature, arrange them in one layer on a parchment-lined baking sheet, and place them in the freezer. Once they are frozen, you can put parchment sheets between each slice to prevent them from sticking together and store them in a freezer-safe plastic bag or sealed container.

Nutrition