Ingredients
1 medium eggplant, washed, stem removed, sliced with skins on
1–2 teaspoons regular olive oil, plus more if needed
¼ teaspoon kosher salt, or to taste
¼ teaspoon fresh ground black pepper, or to taste
Instructions
- Slice the eggplant into rounds about ¼–½ inch thick.
- Heat a large skillet or nonstick pan over medium heat.
- Brush each slice lightly with olive oil on both sides.
- Place slices in the hot pan without overcrowding; cook in batches if needed.
- Season with salt and pepper.
- Cook for 3–4 minutes on each side, or until golden brown and tender.
- Adjust oil as needed for additional batches.
- Serve warm as a side dish, in sandwiches, or on salads.
Notes
Do not overcrowd the pan to ensure even cooking.
Adjust oil quantity as needed; too much can make slices greasy.
For added flavor, sprinkle with garlic, herbs, or cheese after cooking.
Eggplant cooks quickly—watch closely to prevent burning.
Smaller eggplants tend to be less bitter and more tender.
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Category: Side Dish, Vegetables
- Method: Stovetop Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
