Sauteed Eggplant Recipe

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If you’re looking for a simple yet flavorful way to enjoy eggplant, this Sautéed Eggplant recipe is a must-try. With just a few basic ingredients and minimal prep time, you can create a dish that’s bursting with rich, savory flavors. The eggplant slices are sautéed to perfection, becoming tender and slightly caramelized, making them a delicious addition to any meal. Whether you’re serving it as a side dish or a main course, this recipe is a great way to enjoy the natural goodness of eggplant.

Eggplant is often underrated, but this Sautéed Eggplant recipe will make it a star in your kitchen. It’s an easy, versatile dish that pairs beautifully with a variety of cuisines. The eggplant is cooked until golden brown and tender, with a hint of garlic and herbs that enhance its natural flavor. Perfect as a side for your favorite proteins or as a vegetarian main, this recipe is sure to become a regular in your meal rotation.

Ingredients & Substitutions

1 medium Eggplant

1/2 tsp Garlic powder

1/4 tsp Sea salt

1/4 tsp Black pepper

1/4 cup Olive oil

How to Make Italian Grinder Salad:

• Slice the eggplant crosswise to make circles, about 1/4 inch (6 mm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice. If the slices are damp, pat them dry.
• Sprinkle the eggplant slices on both sides with garlic powder, sea salt, and black pepper.
• Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-low to medium heat. Working in batches, add the eggplant slices in a single layer. Saute eggplant for 3-6 minutes per side, until soft, browned, and caramelized on both sides. Repeat with the remaining eggplant slices, adding about 1-2 tablespoons of oil per batch.