Get ready to elevate your meal game with these 18 flavorful sautéed eggplant recipes, perfect for any occasion! Whether you’re in the mood for something classic and comforting or bold and adventurous, we’ve got you covered. From Mediterranean-inspired dishes to spicy Szechuan flavors, our collection of eggplant recipes is sure to impress.
In this article, we’ll be sharing a variety of sautéed eggplant recipes that are easy to make and packed with flavor. From garlic and herb to honey glazed and balsamic, there’s something for everyone. So go ahead, get cooking, and discover your new favorite way to prepare this versatile vegetable.
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Garlic and Herb Sauteed Eggplant
A flavorful and aromatic eggplant dish that pairs well with a variety of main courses. This recipe brings out the natural sweetness of the eggplant while adding a savory kick from garlic and herbs.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1 lemon, cut into wedges (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. Reduce heat to medium and add the minced garlic. Cook for an additional 1 minute, stirring constantly to prevent burning.
4. Stir in chopped parsley and basil. Season with salt and pepper to taste.
5. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 15-20 minutes
Spicy Szechuan Sauteed Eggplant
This recipe brings the bold flavors of Szechuan cuisine to your kitchen with a simple and quick preparation method. With just a few ingredients, you’ll be enjoying the spicy and savory goodness in no time!
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook until browned, about 3-4 minutes.
3. Add the garlic, Szechuan peppercorns, red pepper flakes, and salt. Stir-fry for another minute.
4. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 10-12 minutes
Mediterranean Sauteed Eggplant with Feta
This recipe brings together the rich flavors of Mediterranean cuisine, featuring tender eggplant and crumbly feta cheese. Perfect as a side dish or added to a salad, this sauté is sure to delight.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup crumbled feta cheese
– 1 tablespoon lemon juice
– 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 3-4 minutes per side, or until tender and lightly browned.
4. Remove the eggplant from the skillet and set aside.
5. Reduce heat to medium-low and add the feta cheese. Stir until melted and creamy.
6. Return the eggplant to the skillet and toss with the feta sauce. Season with salt, pepper, and lemon juice.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Honey Glazed Sauteed Eggplant
This simple yet flavorful recipe elevates the humble eggplant with a sweet and sticky honey glaze, perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tbsp olive oil
– 2 tbsp honey
– 1 tsp garlic powder
– 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, until tender and lightly browned.
3. In a small bowl, whisk together the honey, garlic powder, salt, and pepper.
4. Brush the honey glaze evenly over the cooked eggplant slices.
5. Cook for an additional 1-2 minutes to allow the glaze to set.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Balsamic Sauteed Eggplant with Cherry Tomatoes
A sweet and tangy combination of tender eggplant and juicy cherry tomatoes, infused with the rich flavor of balsamic glaze. This simple yet elegant side dish is perfect for accompanying your favorite main courses.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons balsamic glaze (or 1 tablespoon balsamic vinegar + 1 tablespoon honey)
– 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. Add the garlic to the skillet and cook for 1 minute, until fragrant.
5. Add the cherry tomatoes and cook for an additional 2-3 minutes, or until they release their juices and start to soften.
6. Stir in the balsamic glaze and season with salt and pepper to taste.
7. Return the eggplant to the skillet and toss to coat with the tomato mixture.
8. Serve warm, garnished with chopped fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Thai Basil Sauteed Eggplant
This recipe combines the sweetness of eggplant with the bold flavors of Thai basil and chilies, creating a delicious and aromatic dish perfect for any meal. With just a few simple ingredients and quick cooking time, you can enjoy this flavorful stir-fry in no time.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai basil leaves, chopped
– 1-2 Thai bird’s eye chilies, seeded and finely chopped (depending on desired heat level)
– 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 ginger; stir-fry for 30 seconds until fragrant.
3. Add the eggplant and cook, stirring occasionally, until tender (about 5 minutes).
4. Stir in Thai basil, chilies, salt, and pepper. Cook for an additional minute.
5. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Smoky Paprika Sauteed Eggplant
Eggplant takes center stage in this flavorful and aromatic recipe, where smoky paprika adds a depth of flavor that complements the tender vegetable perfectly. This simple yet savory dish is perfect for a quick weeknight meal or as a side to your favorite main course.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 3 tablespoons olive oil
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 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 and lightly browned.
3. Sprinkle the smoked paprika and garlic powder evenly over the eggplant.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
6. Serve hot.
Cooking Time: 12-15 minutes
Lemon Garlic Sauteed Eggplant
This recipe brings together the richness of eggplant with the brightness of lemon and the depth of garlic, creating a delicious side dish that’s perfect for accompanying your favorite proteins or as a vegetarian main course.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 4 cloves garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– 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 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, stirring frequently.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Add the cooked eggplant back into the skillet and toss to coat with the lemon-garlic mixture.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Tahini Drizzle
Transform humble eggplant into a rich and creamy delight with this simple recipe. A drizzle of tahini adds depth and nutty flavor, perfect for serving as a side or using as a topping.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon tahini
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until caramelized, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add eggplant slices in batches, cooking until browned on both sides, about 3-4 minutes per side.
5. In a small bowl, whisk together tahini and 1 tablespoon water to achieve desired consistency.
6. Drizzle tahini sauce over cooked eggplant and season with salt and pepper to taste.
7. Garnish with fresh herbs, if desired.
Cooking Time: 20-25 minutes
Ginger Soy Sauteed Eggplant
Elevate your eggplant game with this simple and flavorful recipe that combines the sweetness of eggplant with the savory depth of ginger and soy sauce. Perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons soy sauce
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook until browned, about 3-4 minutes per side.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the garlic and ginger and saute for 1 minute.
5. Pour in the soy sauce and stir to combine.
6. Return the eggplant to the skillet and toss to coat with the ginger-soy mixture.
7. Season with salt and pepper to taste.
8. Garnish with cilantro or scallions, if desired.
Cooking Time: 15-20 minutes
Crispy Sauteed Eggplant with Parmesan
A delicious Italian-inspired side dish that’s perfect for any occasion. Thinly sliced eggplant is sautéed to crispy perfection and topped with a blend of melted Parmesan cheese, creating a flavorful and textured delight.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 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 in batches and cook for 3-4 minutes on each side, or until golden brown and crispy.
3. Remove the eggplant from the skillet and set aside.
4. In a small bowl, mix together the breadcrumbs and Parmesan cheese.
5. Add the breadcrumb mixture to the skillet and cook for 1-2 minutes, stirring constantly, until lightly toasted.
6. Return the eggplant to the skillet and toss with the breadcrumb mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant and Bell Pepper Medley
This recipe brings together the tender sweetness of eggplant and bell peppers, perfectly sautéed to bring out their natural flavors. A great side dish or added to your favorite protein for a quick and easy meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder or dried oregano for added flavor
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. Add the bell pepper pieces to the skillet and cook for an additional 5 minutes, stirring occasionally, until tender.
5. Return the eggplant to the skillet and stir to combine with the bell peppers.
6. Season with salt, pepper, and any desired additional flavors (garlic powder or dried oregano).
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 20-25 minutes
Curry Infused Sauteed Eggplant
Elevate your eggplant game with this flavorful and aromatic curry infused sautéed eggplant recipe, perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 2 medium-sized eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 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 chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the sliced eggplant, curry powder, and cumin. Cook for 5-7 minutes, or until the eggplant is tender and lightly browned.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Sauteed Eggplant with Caramelized Onions
Eggplant and onions come together in perfect harmony in this simple yet flavorful dish, making it a great side or main course option. The sweet caramelization of the onions pairs perfectly with the tender eggplant.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Heat the olive oil in a large skillet over medium-low heat.
2. Add the onions and cook for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown.
3. Add the eggplant slices to the skillet and cook for an additional 10-12 minutes, or until tender and lightly browned.
4. Season with salt, pepper, and any desired additional seasonings.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: Approximately 35-40 minutes
Sauteed Eggplant and Mushroom Stir-Fry
Elevate your stir-fry game with this easy-to-make recipe that combines the tender flavors of eggplant and mushrooms. This dish is perfect for a quick weeknight dinner or a flavorful lunch option.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (such as bell, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions 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 for 3-4 minutes, or until tender and lightly browned. Remove from the skillet and set aside.
3. Add the mushrooms to the skillet and cook for an additional 3-4 minutes, or until they release their moisture and start to brown.
4. Stir in garlic, soy sauce, salt, and pepper.
5. Return the eggplant slices to the skillet and stir-fry everything together for 1 minute.
6. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Coconut Milk Sauteed Eggplant
This recipe transforms eggplant into a creamy, aromatic delight by sautéing it with coconut milk and spices. Perfect as a side dish or added to rice bowls.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook until browned, about 3-4 minutes per side.
3. Remove the eggplant from the skillet and set aside.
4. Reduce heat to medium and add the garlic and ginger. Cook for 1 minute.
5. Pour in the coconut milk and stir to combine with the garlic and ginger mixture.
6. Add the cooked eggplant back into the skillet, stirring to coat with the coconut milk sauce.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Sauteed Eggplant with Fresh Mint and Yogurt
This refreshing recipe combines the natural sweetness of eggplant with the cooling flavors of fresh mint and yogurt, perfect for a light and satisfying meal on a warm summer evening.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup fresh mint leaves, chopped
– 1 tablespoon olive oil
– Salt, to taste
– 1/2 cup plain yogurt
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 and add the chopped mint leaves. Cook for 1 minute, stirring constantly.
5. Stir in the cooked eggplant and season with salt to taste.
6. Serve the sauteed eggplant mixture over a dollop of yogurt.
Cooking Time: 15-20 minutes
Pesto Sauteed Eggplant with Pine Nuts
Eggplant takes center stage when paired with the bright flavors of pesto and crunchy pine nuts in this quick and easy recipe. Perfect as a side dish or added to your favorite pasta.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup pesto
– 1/4 cup pine nuts
– 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 per side, or until tender and lightly browned.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the pesto and pine nuts. Cook for 1-2 minutes, stirring constantly, until fragrant and slightly toasted.
5. Add the cooked eggplant back to the skillet and toss with the pesto-pine nut mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your eggplant game with these 18 flavorful sautéed eggplant recipes! From classic garlic and herb to spicy Szechuan, Mediterranean-inspired dishes with feta and cherry tomatoes, and sweet honey glazed treats. You’ll also find Asian-infused options like Thai basil and ginger soy, as well as smoky paprika and crispy parmesan. And don’t miss the colorful bell pepper medley or the creamy tahini drizzle. Whether you’re a seasoned cook or a culinary newbie, these recipes are sure to delight.
