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Home Eat Dinners

Sautéed Eggplant

5 from 1 vote
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By: Sarah BondUpdated: Feb 08, 2023 2 Comments

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Sautéed eggplant is the ultimate way to make this delicious staple vegetable! It’s quick, simple, and so versatile.

Sauteed eggplant on a white platter.

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!

Sauteed eggplant on a white platter.

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 tip

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.

A single eggplant whole.

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!)

Diced eggplant before cooking in a saute pan.

Step 3: Flavor
Add garlic and cook for 1 minute. Remove from heat and gently stir in salt.

Diced eggplant that is golden brown in a saute pan.

Step 4: Serve
Serve warm, optionally topped with lemon zest, grated parmesan, and/or parsley.

Sauteed eggplant on a white platter.

Recipe tips

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!)

Sauteed eggplant on a white platter with eggplants surrounding the plate.

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!
Sautéed eggplant on a white platter with a serving spoon.

Easy Sautéed Eggplant Recipe

5 from 1 vote
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Sarah Bond
Calories: 183kcal
Servings: 2 servings
Print Rate
Sautéed eggplant is the ultimate way to make this delicious staple vegetable! It's quick, simple, and so versatile.

Ingredients

  • 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

Instructions 

  • 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!)
    Diced eggplant in a pan.
  • Flavor: Add garlic and cook for 1 minute. Remove from heat and gently stir in salt.
    Flavored eggplant in a pan.
  • Serve: Serve warm, optionally topped with lemon zest, grated parmesan, and/or parsley.
    Sauteed eggplant on a white serving platter.

Tips & Tricks

Should you peel your eggplant? I prefer to leave the peel on, which helps the eggplant retain it’s shape better while sautéing (plus, the skin is filled with fiber and antioxidants!)

Nutrition Information

Serving: 1serving Calories: 183kcal (9%) Carbohydrates: 14.8g (5%) Protein: 2.5g (5%) Fat: 14.1g (22%) Saturated Fat: 1.8g (11%) Cholesterol: 0mg Sodium: 296mg (13%) Potassium: 543mg (16%) Fiber: 8.3g (35%) Sugar: 6.9g (8%) Calcium: 29mg (3%) Iron: 1mg (6%)
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Rate this Recipe:




  1. Aeil says

    Posted on 2/15 at 12:57 pm

    Thank you for sharing
    Eggplant not mushy dried out
    First time easy delicious
    Awesome 😎😎👍👍⭐️⭐️⭐️⭐️⭐️
    Thanks for recipes5 stars

    Reply
    • Sarah Bond says

      Posted on 2/15 at 3:34 pm

      So happy to hear it! Enjoy! 😀

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