Are you tired of the same old boring eggplant recipes? Look no further! Sautéed eggplant is a delicious and versatile dish that can be flavored in countless ways. From classic combinations to bold and spicy twists, there’s something for everyone in this list of 18 mouthwatering sautéed eggplant recipes.
In this article, we’ll take you on a culinary journey around the world, exploring different cuisines and flavor profiles to bring you the most flavorful and easiest-to-make sautéed eggplant dishes. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes are sure to delight your taste buds and leave you craving more.
Garlic Butter Sauteed Eggplant
Eggplant takes center stage with this simple yet flavorful recipe, where the richness of garlic and butter brings out its natural sweetness. Perfect as a side dish or added to your favorite pasta dishes.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 4 cloves of garlic, minced
– 2 tablespoons unsalted butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic and saute for 1 minute, until fragrant.
3. Add the eggplant slices in a single layer, without overcrowding. Cook for 3-4 minutes per side, or until tender and lightly browned.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Spicy Sauteed Eggplant with Chili Flakes
A flavorful and spicy twist on classic eggplant sautéing! This recipe combines the natural sweetness of eggplant with a kick of chili flakes, making it perfect for those who love a little heat in their dishes.
Ingredients:
– 2 medium-sized eggplants, sliced into 1/4-inch thick rounds
– 3 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon chili flakes
– 2 cloves garlic, minced
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, or until they start to brown and soften.
3. Add the salt, black pepper, and chili flakes. Stir to combine and cook for an additional minute.
4. Add the minced garlic and stir-fry for another minute, until fragrant.
5. Serve hot, garnished with fresh parsley or basil leaves if desired.
Cooking Time: 15-20 minutes
Herb-Infused Sauteed Eggplant
This recipe brings out the natural sweetness of eggplant by infusing it with a blend of fragrant herbs and garlic. Perfect as a side dish or added to pasta, this flavorful sauté is sure to delight.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes per side, or until tender and lightly browned.
3. Add the garlic, parsley, and basil to the skillet. Cook for an additional minute, stirring constantly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional herbs if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Cherry Tomatoes
This recipe is a great way to add some color and flavor to your meal without a lot of fuss. The combination of tender eggplant, sweet cherry tomatoes, and savory garlic is sure to please.
Ingredients:
– 1 medium-sized eggplant, sliced into 1/2-inch thick rounds
– 1 pint of cherry tomatoes, halved
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, or until they start to soften.
3. Add the cherry tomatoes, garlic, salt, and pepper to the skillet. Stir to combine.
4. Continue cooking for an additional 5-7 minutes, stirring occasionally, until the eggplant is tender and the tomatoes have broken down slightly.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh basil leaves, if desired.
Cooking Time: Approximately 15-20 minutes.
Balsamic Glazed Sauteed Eggplant
Add a touch of elegance to your meal with this simple yet flavorful recipe. Balsamic glaze brings out the natural sweetness in eggplant, making it a perfect side dish or main course.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic glaze (homemade or store-bought)
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and saute for 1 minute until fragrant.
3. Add the eggplant slices and cook for 3-4 minutes per side, or until tender and lightly browned.
4. In a small bowl, whisk together the balsamic glaze and a pinch of salt and pepper.
5. Brush the glaze over the eggplant slices and cook for an additional 1-2 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste.
7. Garnish with chopped basil leaves, if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Fresh Basil
This simple yet flavorful recipe highlights the sweetness of eggplant and the brightness of fresh basil. Perfect as a side dish or added to pasta, meat, or vegetables for a pop of color and flavor.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– 1 tablespoon lemon juice (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, or until tender and lightly browned.
3. Remove the eggplant from the skillet and set aside.
4. Reduce the heat to medium and add the minced garlic. Cook for 1 minute, stirring constantly, to prevent burning.
5. Add the chopped basil leaves to the skillet and cook for an additional 30 seconds.
6. Return the eggplant slices to the skillet and toss with the garlic and basil mixture.
7. Season with salt, pepper, and lemon juice (if using).
8. Serve hot.
Cooking Time: 15-20 minutes
Lemon Zest Sauteed Eggplant
Elevate your eggplant dish with a burst of citrus flavor from this simple and flavorful recipe. With the addition of lemon zest, you’ll be treated to a bright and tangy twist on traditional sautéed eggplant.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices in batches, cooking until tender and lightly browned, about 3-4 minutes per side.
3. Remove the cooked eggplant from the skillet and set aside.
4. Reduce heat to medium and add the minced garlic. Cook for 1 minute, until fragrant.
5. Stir in lemon juice, lemon zest, salt, and pepper.
6. Add the cooked eggplant back into the skillet, tossing to coat with the lemon-garlic mixture.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: Approximately 15-20 minutes
Sauteed Eggplant with Parmesan Cheese
A classic Italian-inspired dish that brings out the best in eggplant, paired with the savory goodness of Parmesan cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, or until tender and lightly browned.
3. Remove the eggplant from the skillet and set aside.
4. Reduce heat to medium and add the minced garlic. Cook for 1 minute, until fragrant.
5. Sprinkle the Parmesan cheese over the garlic and cook for an additional 30 seconds, until melted and bubbly.
6. Add the cooked eggplant back into the skillet and toss with the Parmesan sauce.
7. Season with salt and pepper to taste.
8. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Soy Sauce and Sesame
Eggplant can be a bit bland on its own, but add some savory soy sauce and nutty sesame oil, and you’ve got a flavor-packed side dish that pairs well with many Asian-inspired meals.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Chopped green onions or sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices in batches, if necessary, and cook until they’re tender and lightly browned, about 3-4 minutes per side.
3. Remove the eggplant from the pan and set aside.
4. In the same pan, add the minced garlic and cook for 1 minute, until fragrant.
5. Add the soy sauce and sesame oil to the pan, stirring to combine. Bring the mixture to a simmer.
6. Return the cooked eggplant slices to the pan, tossing them in the soy sauce mixture to coat.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions or sesame seeds, if desired.
9. Serve hot.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Garlic and Olive Oil
A classic Mediterranean-inspired side dish that’s quick, flavorful, and perfect for accompanying grilled meats or as a vegetarian main course. This recipe showcases the tender, slightly sweet flavor of eggplant, elevated by the pungency of garlic and richness of olive oil.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced eggplant and cook until golden brown, about 3-4 minutes per side.
3. Remove the eggplant from the skillet and set aside.
4. Reduce heat to medium and add the minced garlic. Cook for 1 minute, stirring constantly to prevent burning.
5. Return the eggplant to the skillet and toss with the garlic-infused oil. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or basil leaves if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Bell Peppers
This flavorful side dish is a perfect combination of tender eggplant and crunchy bell peppers, all brought together with garlic and herbs. It’s an easy and quick recipe that’s sure to please.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, or until tender.
3. Remove the eggplant from the skillet and set aside.
4. Add the bell pepper pieces to the skillet and cook for an additional 4-5 minutes, or until they start to soften.
5. Add the minced garlic and cook for 1 minute, stirring constantly.
6. Return the cooked eggplant to the skillet and stir to combine with the bell peppers and garlic.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 15-20 minutes.
Sauteed Eggplant with Spinach and Feta
A flavorful and healthy Mediterranean-inspired side dish or main course, this recipe combines the richness of eggplant with the tanginess of feta cheese and the earthiness of spinach.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, or until tender and lightly browned. Remove from the skillet and set aside.
3. Reduce heat to medium and add the sliced onion. Cook for 5 minutes, or until softened and translucent.
4. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
5. Stir in the fresh spinach leaves and cook until wilted.
6. Return the cooked eggplant slices to the skillet and stir in the crumbled feta cheese.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with additional feta cheese if desired.
Cooking Time: 20-25 minutes
Sauteed Eggplant with Mushrooms
Savor the rich flavors of this simple yet sophisticated side dish, featuring tender eggplant and earthy mushrooms sautéed to perfection. This recipe is perfect for accompanying your favorite protein or as a vegetarian main course.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices; cook for 3-4 minutes or until tender and lightly browned. Remove from the skillet and set aside.
3. Reduce heat to medium; add the mushrooms, onion, and garlic. Cook for 5 minutes or until the mushrooms release their moisture and start to caramelize.
4. Add the cooked eggplant back into the skillet; season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 15-20 minutes.
Sauteed Eggplant with Red Onion
Eggplant and red onion make a surprisingly great pair when cooked together in a simple yet flavorful sauté. This recipe is perfect for a quick weeknight dinner or as a side dish to elevate your meals.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 large red onion, thinly sliced
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, or until they start to soften and develop some browning.
3. Remove the eggplant from the skillet and set aside.
4. Reduce heat to medium and add the sliced red onion to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the onion is translucent and caramelized.
5. Add the minced garlic and cook for 1 minute, until fragrant.
6. Return the cooked eggplant to the skillet and stir to combine with the onion mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Capers and Olives
This flavorful dish is a perfect combination of tender eggplant, salty capers, and briny olives. The simplicity of this recipe allows the natural sweetness of the eggplant to shine through.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup capers, rinsed and drained
– 1/4 cup pitted green olives, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the eggplant slices and cook for 5-7 minutes on each side, or until tender and lightly browned.
4. Stir in the capers and olives; season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Thyme and Rosemary
This recipe brings out the natural sweetness of eggplant by pairing it with the earthy flavors of thyme and rosemary. A simple and flavorful side dish that’s perfect for any meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– 1 sprig fresh rosemary
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, or until tender and lightly browned.
3. Remove the eggplant from the skillet and set aside.
4. Reduce heat to medium and add the thyme and rosemary sprigs to the skillet. Cook for 1 minute, stirring constantly, to release their flavors.
5. Return the eggplant slices to the skillet and toss with the thyme and rosemary mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with additional fresh herbs if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Honey Glaze
Eggplant is a versatile vegetable that can be used in a variety of dishes, from savory to sweet. This recipe combines the natural sweetness of eggplant with a hint of honey, creating a deliciously unique flavor profile.
Ingredients:
– 2 medium-sized eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your skillet or saute pan over medium-high heat.
2. Slice the eggplant into 1-inch thick rounds.
3. Add olive oil to the preheated skillet and swirl it around.
4. Add the minced garlic and cook for 1 minute, until fragrant.
5. Arrange the eggplant slices in a single layer and saute for 3-4 minutes per side, or until tender and lightly browned.
6. In a small bowl, whisk together honey and 1 tablespoon of water.
7. Brush the honey glaze over the cooked eggplant slices.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Crushed Red Pepper
Add a kick to your eggplant dish with this simple and flavorful recipe that combines the sweetness of eggplant with the spiciness of crushed red pepper.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon crushed red pepper flakes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, or until they start to soften.
3. Add the garlic and crushed red pepper flakes to the skillet. Cook for an additional minute, stirring constantly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Summary
Get ready to elevate your culinary game with these 18 mouth-watering sauteed eggplant recipes! From classic garlic butter and herb-infused dishes, to spicy and savory options like chili flakes and soy sauce, there’s something for everyone. Discover how to add a sweet touch with cherry tomatoes or balsamic glaze, and indulge in the rich flavors of parmesan cheese and mushrooms. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to delight your taste buds and leave you wanting more.
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