Simple Recipes Eggplant
This easy sauteed eggplant recipe transforms a classic summer veggie into a quick-cooking side dish that goes with so many mains! I have always roasted eggplant when I wanted to cook this veggie, but recently experimented with cooking eggplant on the stovetop. And you’re going to love it! Similar to sauteed zucchini, pan fried eggplant caramelizes even more than the oven version.
Just like the roasting method, cooking eggplant in a pan takes just a few common kitchen ingredients. The main difference is that pan frying takes even
Time — and you don’t have to wait for your oven to heat up! (You can also try air fryer eggplant as another quick — and more hands-off — method.)
Perfect Roasted Eggplant (30 Minutes!)
This section explains how to choose the best ingredients for crispy pan fried eggplant, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
This section shows the best way to saute eggplant, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
This is a common practice with eggplant to remove bitterness, but most eggplants today are bred to avoid this problem. However, larger ones may still be a bit bitter so for those, you can sprinkle the slices with salt, let them sit for 30 minutes, rinse off and pat dry before cooking.
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Unlike some sauteing methods, in this case we want to leave the eggplant untouched except when flipping. This will give us that beautiful, delicious browning.
Yes, you can freeze cooked eggplant slices for up to 1 year, between layers of parchment in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Once you learn to cook eggplant, you'll pair it with everything! This sauteed eggplant recipe is pan fried & caramelized in just 20 minutes.
Easy One Pan Chicken And Eggplant Recipe
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂This sauteed eggplant recipe is seriously one of the best eggplant recipes you'll ever make. Tender, chewy chunks of chopped eggplant are tossed in a sweet and savory Asian-inspired sauce that explodes with flavor in every bite. Best of all, this simple and easy side dish recipe is ready in under 15 minutes!
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This recipe is as easy and flavorful as any eggplant dish can get. I mean, you only need a handful of pantry staples and15 minutes to make it.
Also, while most sauteed eggplant recipes tend to come out greasy and overcooked, this one comes out light, buttery soft, and packed with flavor!
Seriously, this stuff makes a standout side dish at any dinner and can even work as a main meal. And, honestly, these eggplant chunks are so addictive, that you won't even want to eat anything else!
Easy Eggplant Recipe (one Pan Dinner)
With that said, if you want to serve one of the best eggplant recipes ever created with something else, I have to say it goes really well mixed in with this cauliflower rice, on the side of this air fryer chicken breast, or even with this pan seared salmon.
So, you only need one eggplant and 5 simple ingredients to make this absolutely delish sauteed eggplant. Even better yet, all of the ingredients used to make it are pantry - and kitchen - staples.
But, don't let the short ingredient list fool you. I have a feeling you're going to be blown away by how flavorful these eggplant chunks turn out. Each bite is seriously better than the last with this dish.
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Easy Oven Roasted Eggplant Recipe
By the way, be sure to use regular sesame oil and not toasted sesame oil when making your eggplant. Toasted sesame oil has a much lower smoking point and can burn and turn bitter as you're cooking.
Oh, and if you want to add a kick of heat to this sliced eggplant, you can add a dash of red pepper flakes. Sometimes we like to do that at our house, and it always adds a nice extra element of flavor to the dish.
Also, just so you know, I use quite a few of the same seasoning ingredients in this roasted eggplant recipe, this bok choy recipe, and this sauteed cauliflower recipe as well. So, if you end up giving this recipe a shot, and falling in love with it as so many other readers have, I can almost guarantee you'll love those ones too.
Best Eggplant Recipes
You can make them any size you like, but I recommend cutting your eggplant larger than an inch since they'll greatly reduce in size as you cook. But, if really you want, you can make thin slices as well.
Anyway, at this stage, you'll want to pat dry your eggplant cubes with a paper towel. Doing this will help you achieve a golden brown crust on the outside when pan frying.
Then, after you've got the eggplant dried, you'll want to whisk your soy sauce, honey, and lemon juice together in a small bowl, and set it aside for later.
Asian Roasted Eggplant
Once the oil is hot enough, add eggplant slices to it and cook, frequently tossing, until your eggplant is golden brown on every side.
Oh, and if you're adding red pepper flakes for some heat, you can start stirring them in when your eggplant is almost done browning.
Finally, add the sauce into the pan and toss to completely coat the eggplant in it. Then, let it simmer for a couple of minutes to let the sauce soak into the eggplant and thicken up a bit.
Soy Glazed Eggplant
Now, once the sauce has reduced and the eggplant is evenly coated in the glaze, you'll want to take it off the heat and transfer it to a serving dish.
I used one large eggplant for this recipe, but you may need to adjust the amount if you're using the smaller Italian eggplant or narrow eggplant varieties like Chinese eggplant and Japanese eggplant.
And, remember, when it comes to measuring for eggplant recipes, you want to use more eggplant than you think you'll need since eggplant tends to shrink as it cooks.
Whole Grilled Eggplant Recipe
Also, as far as storing your leftover eggplant goes, you'll want to wait for the eggplant to cool down and store it in an airtight container in the fridge for up to 3-5 days.
To reheat your sauteed eggplant, all you have to do is put it back in a pan on the stovetop and saute for a few minutes until warm.
Or, if you want a roasted eggplant effect, you can put it in the oven at 350°F (180°C) for about 5-10 minutes, or until the roasted eggplant is warm again.
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Though eggplant skin is edible and nutritious, whether or not you peel the eggplant skin depends on the kind of eggplant you're using. Small eggplants don't have to be peeled at all, but large eggplant, on the other hand, tends to have tougher skin and should be peeled before sauteeing.
However, if you're making eggplant recipes that use longer cooking methods like baked eggplant, roasted eggplant, and grilled eggplant, you could get away with not peeling the eggplant skin even on a large eggplant.
Salting the eggplant isn't a necessary step in all eggplant recipes. That said, it can increase the natural flavor of the eggplant and give it a meatier texture that some people prefer.
Grilled Eggplant Perfectly Seasoned
Old or overripe eggplants also tend to have a bitterness to them that can be slightly reduced by salting the eggplant beforehand. To salt your eggplant slices or cubes, place them on a colander positioned over a bowl (to soak up the excess liquid from the eggplant) and sprinkle a generous amount of salt over the eggplant. Let the eggplant sit with the salt for 30 minutes to 60 minutes, then rinse and pat dry.
With that said, there are a lot of fantastic eggplant recipes you can make. Sauteeing your eggplant, like in this recipe, is one delicious way to prepare eggplant. But other common methods are making baked eggplant, eggplant parm, roasted eggplant, eggplant salad, stuffed eggplant, and grilled eggplant.
Sauteed eggplant is one of the healthier eggplant recipes you can make because it doesn't use as much oil as breaded and deep-fried eggplant recipes do, like eggplant parm.
Easy Stuffed Eggplant Recipe
That said, you'll want to stick to sauteed eggplant recipes that don't use a lot of oil. Also, make sure your oil is hot enough before adding in the eggplant. Eggplant tends to soak up a lot of oil, especially when you're starting with cold oil, so you'll want to ensure your oil is already at frying temperature.
As far as eggplant recipes go, this is by far my favorite one. This recipe is quick, easy, and incredibly delicious. Plus, it's suitable for vegetarians, vegans, and meat eaters alike.
Anyway, I hope you like this eggplant recipe as much as I do. I've been
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