Eggplant – a vegetable often misunderstood, yet oh-so-delicious when cooked just right. One of our favorite ways to prepare this purple powerhouse is by sautéing it with all sorts of tasty ingredients. In this article, we’ll explore the incredible versatility of sautéed eggplant and share 19 mouthwatering recipes from around the world that are sure to tantalize your taste buds.
From classic Mediterranean combinations like feta and olives to spicy Sichuan-inspired dishes and sweet-and-sour pairings with pineapple, these sautéed eggplant recipes will transport you on a culinary journey. Whether you’re in the mood for something comforting and cheesy or light and fresh, we’ve got an eggplant recipe that’s sure to satisfy.
Let’s dive into the world of sautéed eggplant and discover the endless possibilities this humble vegetable has to offer!
Garlic and Herb Sauteed Eggplant
This flavorful side dish combines the sweetness of eggplant with the savory flavors of garlic, herbs, and lemon. Perfect for accompanying your favorite main courses or as a vegetarian option.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– 1 lemon, juiced (about 2 tablespoons)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the eggplant slices in batches, if necessary, and cook for 3-4 minutes per side or until tender and lightly browned.
4. Stir in parsley, basil, and lemon juice.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional herbs if desired.
Cooking Time: 15-20 minutes
Spicy Sichuan-Style Sauteed Eggplant
This recipe combines the tender sweetness of eggplant with the bold flavors and heat of Sichuan peppercorns, creating a dish that is both familiar and exotic. With just a few ingredients and simple steps, you can experience the thrill of this iconic Chinese cuisine in your own kitchen.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 teaspoon Sichuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger paste; stir-fry until fragrant, about 30 seconds.
3. Add eggplant; stir-fry for 4-5 minutes, or until tender and lightly browned.
4. Add Sichuan peppercorns, red pepper flakes, and salt; stir-fry for an additional minute.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 10-12 minutes
Honey Glazed Sauteed Eggplant with Sesame Seeds
Eggplant takes center stage in this sweet and savory dish, where a honey glaze adds depth to the tender, sesame-crusted vegetable. Perfect as a side or used as a topping for your favorite dishes.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 cup sesame seeds
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together honey, soy sauce, rice vinegar, and ginger.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the eggplant slices and cook for 3-4 minutes on each side, until tender.
4. Brush the honey glaze over the eggplant during the last minute of cooking.
5. Sprinkle sesame seeds over the eggplant and season with salt and pepper to taste.
6. Serve hot, garnished with additional sesame seeds if desired.
Cooking Time: 12-15 minutes
Mediterranean Sauteed Eggplant with Feta and Olives
Savory eggplant, tangy feta, and briny olives come together in this flavorful Mediterranean-inspired side dish. Perfect for accompanying grilled meats or as a vegetarian main course.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted and sliced green olives
– 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 and cook for 3-4 minutes per side, or until tender and lightly browned.
3. Remove the eggplant from the skillet and set aside.
4. Reduce heat to medium-low and add the garlic. Cook for 1 minute.
5. Stir in the feta cheese and olives. Season with salt and pepper to taste.
6. Add the cooked eggplant back into the skillet and toss to combine.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Thai Basil and Chili Sauteed Eggplant
Experience the bold flavors of Thailand with this simple and aromatic dish that combines sweet eggplant, spicy chilies, and fragrant basil. Perfect for a quick weeknight dinner or as a side dish for your favorite stir-fry.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 3-4 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup fresh Thai basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add eggplant and cook until browned, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add chilies, garlic, and ginger. Cook for 1 minute, stirring constantly.
4. Add cooked eggplant back into the pan, stir in basil leaves, salt, and pepper. Cook for an additional 2-3 minutes or until eggplant is tender.
5. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Balsamic Glazed Sauteed Eggplant with Cherry Tomatoes
Eggplant takes center stage in this sweet and savory summer dish, perfectly balanced by the tanginess of balsamic glaze and the pop of juicy cherry tomatoes.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pint cherry tomatoes, halved
– 1/4 cup balsamic vinegar
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add eggplant slices in batches and cook until browned on both sides, about 5 minutes per batch. Remove from skillet and set aside.
4. Reduce heat to medium and add balsamic vinegar. Bring to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Add cherry tomatoes to the skillet and stir to combine with the glaze.
6. Arrange cooked eggplant slices on a baking sheet lined with parchment paper. Spoon the tomato-balsamic mixture over the eggplant, then season with salt and pepper.
7. Bake for 15-20 minutes or until eggplant is tender and the flavors have melded together.
Cooking Time: 25-30 minutes
Indian Spiced Sauteed Eggplant (Baingan Bharta)
A popular North Indian dish made by roasting eggplants over an open flame, then sautéing them with aromatic spices to create a rich and flavorful accompaniment to many meals.
Ingredients:
– 2 medium eggplants
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Pierce the eggplants several times with a fork and roast them in the oven for 30-40 minutes, or until they collapse.
3. Remove the eggplants from the oven and let them cool.
4. Peel off the skin, chop the flesh into small pieces, and set aside.
5. Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softened (about 5 minutes).
6. Add garlic, cumin, smoked paprika (if using), and eggplant to the skillet. Cook, stirring frequently, for 10-15 minutes or until the eggplant is well coated with spices.
7. Season with salt to taste.
8. Garnish with cilantro leaves and serve hot over rice, naan, or as a side dish.
Cooking Time: 45-50 minutes
Japanese Miso Sauteed Eggplant (Nasu Dengaku)
A classic Japanese side dish that brings out the sweet and savory flavors of eggplant, with a rich miso glaze. This simple recipe is perfect for accompanying grilled meats or as a vegetarian option.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking wine)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and sauté until fragrant, about 30 seconds.
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 miso paste, soy sauce, sake, and mirin.
5. Pour the miso glaze over the eggplant and stir to coat.
6. Cook for an additional 1-2 minutes, or until the glaze is caramelized and sticky.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Moroccan-Spiced Sauteed Eggplant with Couscous
This flavorful dish combines the richness of eggplant with the warm spices of Morocco, served over fluffy couscous. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 1 cup couscous
– 2 cups water or vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute, stirring constantly.
3. Add eggplant slices to the skillet. Cook for 5-7 minutes per side, or until tender and lightly browned.
4. Fluff couscous with a fork and stir in water or broth. Season with salt and pepper to taste.
5. Serve sauteed eggplant over couscous, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Vegan Sauteed Eggplant with Coconut Milk and Turmeric
Elevate your eggplant game with this creamy and aromatic vegan recipe, infused with the warmth of turmeric. This dish is perfect as a side or main course, and can be served with rice, naan, or your favorite grains.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup coconut milk
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 clove garlic, minced
– 1 teaspoon ground turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the eggplant slices and cook until they start to soften, about 5 minutes.
5. Pour in the coconut milk and stir to combine with the eggplant mixture.
6. Reduce heat to low and simmer, stirring occasionally, for 10-12 minutes or until the eggplant is tender.
7. Stir in the turmeric and season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
9. Serve hot and enjoy!
Cooking Time: 20-22 minutes
Cheesy Sauteed Eggplant with Parmesan and Breadcrumbs
Elevate your eggplant game with this simple yet flavorful recipe, perfect for a weeknight dinner or as a side dish. The combination of sautéed eggplant, melted Parmesan cheese, and crunchy breadcrumbs will become a new favorite.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup grated Parmesan cheese
– 1/2 cup breadcrumbs (Panko or regular)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, dried oregano for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the eggplant slices in batches and cook until browned on both sides, about 3-4 minutes per side. Remove from heat and set aside.
4. In a separate bowl, mix together Parmesan cheese and breadcrumbs.
5. Arrange the cooked eggplant slices in a baking dish or oven-safe skillet. Top each slice with a spoonful of the Parmesan-breadcrumb mixture.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Sweet and Sour Sauteed Eggplant with Pineapple
Elevate your eggplant game with this sweet and sour sauté, featuring the perfect balance of tangy pineapple and savory eggplant. This quick and easy recipe is a great side dish or main course option.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup pineapple chunks
– 1/4 cup sugar
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook, stirring occasionally, until tender and lightly browned, about 5 minutes.
3. In a small bowl, whisk together sugar, soy sauce, and rice vinegar.
4. Add the pineapple chunks to the skillet and pour in the sweet and sour mixture.
5. Stir to combine and cook for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Greek-Inspired Sauteed Eggplant with Tzatziki
Eggplant takes center stage in this flavorful and refreshing Greek-inspired dish, paired with a tangy tzatziki sauce. Perfect as an appetizer or side dish, this recipe is sure to transport your taste buds to the Mediterranean.
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 dried oregano
– Salt and pepper, to taste
– Tzatziki sauce (store-bought or homemade)
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, until tender and lightly browned.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the minced garlic and cook for 1 minute, until fragrant.
5. Stir in the lemon juice, oregano, salt, and pepper.
6. Add the cooked eggplant back into the skillet and toss to coat with the sauce.
7. Serve warm or at room temperature with tzatziki sauce on the side.
Cooking Time: 15-20 minutes
Smoky Sauteed Eggplant with Paprika and Garlic
Smoky Sauteed Eggplant with Paprika and Garlic: A flavorful and aromatic vegetarian dish that combines the natural sweetness of eggplant with the savory depth of smoked paprika and pungency of garlic.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 3 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices in batches, if necessary, and cook until they start to soften, about 3-4 minutes per side.
3. Reduce heat to medium and add the smoked paprika, garlic, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally, until the flavors are well combined and the eggplant is tender.
4. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: Approximately 12-15 minutes
Quick Sauteed Eggplant with Soy Sauce and Ginger
This Asian-inspired dish is a flavorful and nutritious way to prepare eggplant. With just a few ingredients, you can have a delicious side dish or vegetarian main course in no time.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– 1-inch piece of fresh ginger, grated
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes per side, or until tender and lightly browned.
3. In a small bowl, whisk together soy sauce and grated ginger.
4. Pour the soy-ginger mixture over the cooked eggplant and stir to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Lemon Pepper Sauteed Eggplant with Fresh Herbs
Elevate your vegetable game with this bright and flavorful recipe that combines the natural sweetness of eggplant with the tanginess of lemon and the freshness of herbs.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon black pepper, plus more to taste
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
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, until tender and lightly browned.
3. Remove the eggplant from the skillet and set aside.
4. Reduce heat to medium and add the lemon juice, black pepper, and garlic to the skillet. Cook for 1 minute, stirring constantly.
5. Add the cooked eggplant back into the skillet and toss to coat with the lemon mixture.
6. Stir in the chopped parsley and basil. Season with salt to taste.
7. Serve hot, garnished with additional herbs if desired.
Cooking Time: 15-20 minutes
Caramelized Onion and Sauteed Eggplant Tart
Savor the sweet and savory combination of caramelized onions and sautéed eggplant in this flavorful tart. Perfect for a light dinner or as an impressive appetizer.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup grated Parmesan cheese
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a large skillet, caramelize the onions over medium-low heat for 20-25 minutes or until golden brown.
4. Add eggplant slices and cook for an additional 5 minutes or until tender.
5. Brush the edges of the puff pastry with water and place the caramelized onion and eggplant mixture in the center.
6. Fold the pastry into a tart shape, pressing edges to seal.
7. Brush the top with olive oil and sprinkle Parmesan cheese.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Harissa-Spiced Sauteed Eggplant with Chickpeas
This North African-inspired dish combines the richness of eggplant with the creaminess of chickpeas and the bold flavor of harissa. Perfect as a side or main course, this recipe is quick, easy, and packed with flavor.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tbsp olive oil
– 2 tsp harissa
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro, 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 per side, until tender and lightly browned.
3. In a separate pan, combine chickpeas, harissa, cumin, salt, and pepper. Cook over medium heat, stirring occasionally, until heated through (about 5 minutes).
4. Combine cooked eggplant and chickpea mixture in the skillet with the eggplant.
5. Stir to combine and cook for an additional minute.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Crispy Sauteed Eggplant with Sriracha Mayo
Crispy Sauteed Eggplant with Sriracha Mayo: A flavorful and spicy twist on traditional eggplant dishes, this recipe is perfect for those who love bold flavors and crispy textures.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/2 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup panko breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup Sriracha sauce
– 2 tablespoons mayonnaise
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each eggplant slice into the flour mixture, coating both sides evenly.
3. Dip the floured eggplant slices into panko breadcrumbs, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Cook eggplant slices for 2-3 minutes on each side, or until crispy and golden brown.
5. In a small bowl, mix together Sriracha sauce and mayonnaise.
6. Serve cooked eggplant slices with the Sriracha mayo drizzled on top.
Cooking Time: 15-20 minutes
Summary
Get ready to fall in love with eggplant all over again! This article features 19 mouthwatering sautéed eggplant recipes from around the world. From classic combinations like garlic and herb to international twists like Sichuan-style spicy, these recipes showcase the versatility of this beloved vegetable. Whether you’re looking for a vegan option, a cheesy indulgence, or an exotic flavor profile, there’s something for everyone in this collection. With ingredients ranging from feta and olives to coconut milk and turmeric, you’ll be inspired to experiment and find your new favorite way to cook eggplant.
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