Sautéed eggplant is the ultimate way to make this delicious staple vegetable! It’s quick, simple, and so versatile.
If you have ever seen those oblong purple vegetables in the store and thought – yeah… I don’t want to tackle that. I am here to tell you that the healthy eggplant is actually super easy to make and is extra tasty when using these tips!
Eggplant can be turned into a huge variety of eggplant recipes, though grilled, fried, baked, or sautéed are most common. For busy nights, I prefer this method of sautéing the eggplant because it doesn’t require turning on the oven and still results in a little crispiness that I love. So if you are wondering how to saute eggplant, wonder no more!
Ingredients for Sauteed Eggplant
Sauteeing eggplant only requires a few ingredients. This staple recipe allows the eggplant to be used in so many different ways!
- Eggplant: Of course, we need eggplant for sauteeing! Most types of eggplant will work well here.
- Oil: This is how we get the crispiness. You can use avocado or olive oil.
- Spices: Just some simple garlic, salt, and pepper are perfect for this eggplant. You can also top it with some lemon zest, parmesan, and parsley if you’re feeling fancy!
Eggplant is sometimes referred to as a bitter vegetable. As they have become more popular, variations of eggplant have been modified to be less bitter. However, if you get a bitter one, adding salt draws out excess moisture and bitterness.
How to make Sauteed Eggplant
It really is super simple to saute eggplant to perfection. For how to cook eggplant on the stove, keep on reading!
Step 1: Prep
Cut eggplant into ½ to 1 inch large cubes. In a medium bowl, toss together eggplant, oil, and pepper (guide to cutting eggplant here).
Step 2: Saute
Add eggplant to a large nonstick sauté pan and cook over medium heat, tossing occasionally, until eggplant is golden brown and a bit crispy, 10 to 15 minutes (do not over stir – this could make your eggplant mushy!)
Step 3: Flavor
Add garlic and cook for 1 minute. Remove from heat and gently stir in salt.
Step 4: Serve
Serve warm, optionally topped with lemon zest, grated parmesan, and/or parsley.
Storage: For storing, keep this sauteed eggplant in a sealed container in the fridge for up to 4 days. When ready to eat, reheat on the stovetop (preferred), in the air fryer, or in the microwave.
Variations: To add some more flavor to this dish, try adding red pepper flakes, lemon zest, parmesan, and/or parsley.
Eggplant Tips: Should you peel your eggplant? I prefer to leave the peel on, which helps the eggplant retain its shape better while sautéing (plus, the skin is filled with fiber and antioxidants!)
Ways To Use Sauteed Eggplant
This eggplant is super versatile! It is simple and quick to throw together making it great with many different meals.
- Layered Hummus Dip calls for veggies on top, but by topping with this sautéed eggplant, the flavors will be amped up!
- Quinoa Salad is super tasty with sautéed eggplant and a little lemon zest!
- Halloumi Burgers are a unique vegetarian burger that are super tasty topped with sautéed eggplant and red pepper flakes!
- 1 large eggplant about 1 lb
- 2 Tbsp oil 30 mL
- ½ tsp ground black pepper
- 2 to 4 cloves garlic minced
- ¼ tsp salt
- Optional: lemon zest, parmesan, parsley
- Prep: Cut eggplant into ½ to 1 inch large cubes. In a medium bowl, toss together eggplant, oil, and pepper.
- Sauté: Add eggplant to a large nonstick sauté pan and cook over medium heat, tossing occasionally, until eggplant is golden brown and a bit crispy, 10 to 15 minutes (do not over stir – this could make your eggplant mushy!)
- Flavor: Add garlic and cook for 1 minute. Remove from heat and gently stir in salt.
- Serve: Serve warm, optionally topped with lemon zest, grated parmesan, and/or parsley.
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