Sauteed Eggplant Recipe
Make Sauteed Eggplant Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Eggplant
Wash the eggplant under cold water and dry it with a clean towel. Cut off the stem and slice the eggplant into 1/2-inch thick rounds. If desired, sprinkle the slices with salt and let them sit for about 15 minutes to draw out excess moisture. Pat dry with a paper towel.
- 2
Mince the Garlic
Peel and finely mince the garlic cloves. Set aside.
- 3
Prepare the Basil
If using fresh basil, rinse it under cool water, pat dry, and chop it roughly.
Cooking
- 4
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until it shimmers.
- 5
Sauté the Eggplant
Add the sliced eggplant to the skillet in a single layer (you may need to do this in batches). Cook for about 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes on the other side until tender and browned.
- 6
Add Garlic and Spices
Once the eggplant is cooked, add the minced garlic, salt, black pepper, and red pepper flakes to the skillet. Sauté for an additional 1-2 minutes until the garlic is fragrant.
- 7
Finish with Basil
Remove the skillet from heat and stir in the chopped fresh basil. If using, sprinkle the sautéed eggplant with Parmesan cheese before serving.
