Description
Tender, golden sautéed eggplant slices seasoned simply with garlic, salt, and pepper. A quick and flavorful side dish ready in minutes.
Ingredients
- 1 medium Eggplant (~1 lb, sliced into 1/4-inch-thick rounds)
- 1/2 tsp Garlic powder
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1/4 cup Olive oil (more as needed)
Instructions
- Slice the eggplant crosswise into 1/4-inch thick rounds, keeping the leafy end intact until finished for easier handling. Pat slices dry if damp.
- Season both sides of the eggplant slices evenly with garlic powder, sea salt, and black pepper.
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-low to medium heat.
- Add eggplant slices in a single layer, working in batches. Cook for 3-6 minutes per side until soft, browned, and caramelized.
- Repeat with remaining slices, adding 1-2 tablespoons of oil per batch as needed. Serve warm.
Notes
- Do not overcrowd the pan to ensure proper browning.
- Adjust seasoning to taste before serving.
- Serve as a side dish or add to sandwiches, salads, or pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Saute
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
