Pan-Seared Eggplant Perfection

Pan-searing eggplant is a quick and easy way to cook this versatile vegetable. It can be sliced and cooked in a single layer in a pan with a little oil, seasoned with salt and pepper, and served hot. The key is to get a dark golden brown colour on the slices, which will give the eggplant a creamy smooth texture and flavour of its own. You can also bread the eggplant to reduce the amount of oil it absorbs, or add other seasonings like garlic and herbs. Pan-seared eggplant goes well with a creamy sauce or a gremolata, and can be served as a side dish or main course.

Pan-searing eggplant with buttermilk dressing

Ingredients

For the eggplant:

• 2 tablespoons olive oil, divided
• 1 medium shallot, chopped, divided
• 2 Japanese eggplants (about 2 small), halved lengthwise, sliced crosswise on a diagonal ¼ inch thick
• 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal
• 1/2 cup parsley leaves with tender stems
• Zest from 1 lemon, divided
• 2 tablespoons fresh lemon juice
• 1 avocado, cut into ½-inch pieces

For the buttermilk dressing:

• 2 tablespoons buttermilk, plain yogurt, or crème fraîche
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Freshly ground black pepper
• 2 tablespoons finely chopped chives, divided

Method

First, make the dressing. Whisk together the buttermilk, vinegar, mustard, honey, and several grinds of pepper in a medium bowl until smooth. Add 3 tablespoons of oil and 2 tablespoons of the chives and mix well. Season with salt.

Now, heat 1 tablespoon of oil in a large skillet, preferably cast iron, over medium-high heat. Add half of the shallot and cook, stirring often, until tender and slightly charred and crisp around the edges, about 5 minutes. Season with salt and remove the skillet from the heat. Scrape the charred shallot into the bowl of dressing.

Add 2 tablespoons of oil to the reserved skillet and heat over medium-high. Add half of the eggplant slices and arrange in a single layer. Season lightly with salt. Cook without moving until browned underneath, about 3 minutes. Turn and cook on the second side until browned and tender, about 2 minutes. Transfer to a large bowl.

Add the remaining 2 tablespoons of oil to the skillet and repeat with the remaining eggplant slices. Let the eggplant cool slightly, then add the cucumbers, parsley, lemon juice, half of the lemon zest, and 1 tablespoon of the chives to the bowl. Toss well and season with salt and pepper. Gently fold in the avocado.

Transfer to a platter and drizzle with several spoonfuls of dressing. Top with the remaining lemon zest, shallot, and 1 tablespoon of chives.

Tips

You can use either Japanese or regular eggplant for this recipe. If you use regular eggplant, you may need to add a bit more oil and increase the cooking time.

Feel free to add other vegetables to the mix, such as zucchini or bell peppers. Just be sure to cut them into similar sizes as the eggplant so they cook evenly.

If you want to make the dish ahead of time, the components can be prepared separately and combined just before serving. The dressing can be made up to 3 days in advance, and the vegetables can be pan-seared and refrigerated until ready to serve.

Pan-frying eggplant with gremolata

Ingredients

• 4 baby eggplants, thinly sliced (about 1/2 inch thick)
• 6 garlic cloves, finely minced
• 3 tbsp chopped parsley
• Zest from 1/2 a lemon
• Pinch of red chilli flakes
• Vegan butter-flavoured pan spray
• Salt and pepper to taste
• Olive oil

Method

• Combine olive oil, garlic, parsley, lemon zest, and chilli flakes in a small pot.
• Heat over low heat for around 5 minutes. Be careful not to let the mixture boil, or you may burn the garlic.
• Heat up a large pan or griddle over medium-high heat and spray with the pan spray.
• Lay out the eggplant slices so they don't overlap and can cook evenly. Season with salt and pepper.
• After 3-4 minutes, flip over to the other side and season again with salt and pepper. Cook for a further 3 minutes.
• Using a pastry brush or a spoon, brush on the gremolata.

Tips

• You can use Japanese eggplants or regular eggplants.
• If you want to reduce the amount of oil used, you can microwave the eggplant slices for 1-2 minutes before pan-frying.
• If you want to serve the eggplant with a sauce, marinara sauce or tahini sauce work well.

Pan-frying with broth and seasonings

Ingredients

• 1 small eggplant, diced
• 2 scallion stalks, chopped fine, with the green and white portions separated
• 2 teaspoons of soy sauce (Tamari brand, if possible)
• 1/2 teaspoon of grated fresh ginger root
• 1/3 cup of low-sodium chicken or vegetable broth
• 2 teaspoons of toasted sesame oil
• 3 tablespoons of organic hemp hearts (also known as hemp seeds)
• 1/2 cup of cooked brown rice, or any other whole grain of your choice

Method

• Make the seasoning mixture: Add the ginger, honey and soy sauce to a small bowl or liquid measuring cup. Whisk them together until they are well combined. Set the mixture aside.
• Boil the broth: Bring the toasted sesame oil and low-sodium broth to a boil in a large skillet or seasoned wok over high heat. You can use vegetable broth if you're a vegetarian.
• Cook the eggplant: Add the eggplant and the white portion of the scallions to the pan. Cook for approximately four minutes, until the liquid has evaporated and the eggplant is cooked through.
• Add the remaining ingredients: Add the soy sauce seasoning mixture, the hemp hearts and the green portion of the scallions to the pan. Toss the ingredients together, until the eggplant is coated with the sauce.
• Serve: Serve the eggplant with brown rice or any other whole grain of your choice.

Pan-frying with flour and breadcrumbs

Pan-frying is a great way to cook eggplant, and using flour and breadcrumbs will give it a crispy texture. Here is a step-by-step guide on how to do it:

Ingredients

• 1 cup all-purpose flour
• 1/2 cup plain breadcrumbs
• 1/3 cup grated Parmesan cheese
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 eggplant
• Oil for frying
• Salt to taste

Instructions

• Cut the eggplant into slices about 1/8-inch thick.
• In a gallon-size resealable plastic bag, combine the flour, breadcrumbs, Parmesan cheese, pepper, garlic powder, and salt. Shake the bag to mix the ingredients well.
• Pour oil into a large skillet to a depth of about 1/2 inch. Heat the oil over medium heat.
• Take a handful of eggplant slices and coat them with the flour mixture. Make sure each slice is well coated.
• Carefully place the coated eggplant slices into the hot oil. Cook for 2 to 3 minutes, or until crisp and light brown.
• Using tongs or a spatula, flip the eggplant slices and cook the other side for an additional 1 to 2 minutes, or until browned.
• Remove the cooked eggplant slices from the oil and place them on a plate lined with paper towels to absorb any excess oil.
• Repeat the process with the remaining eggplant slices.

You can serve your pan-fried eggplant as a side dish or use it as a base for other recipes, such as Eggplant Parmesan. Enjoy!

Pan-searing with avocado

Avocados are a versatile fruit that can be used in a variety of savoury and sweet dishes. They have a creamy texture and a mild flavour, making them a great addition to many recipes. Here is a detailed guide on how to pan-sear eggplant with avocado.

Ingredients:

• 1 medium eggplant
• 2 ripe avocados
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds (optional)
• ¾ cup basmati rice
• ¾ cup water
• A pinch of salt
• Freshly ground black pepper
• 1 lime
• ½ cup veggie power blend (optional)
• 1 tablespoon sunflower seeds

Method:

First, prepare the salsa verde and cumin rice (if using). For the salsa verde, remove the husk from a tomatillo and give it a quick rinse, then roughly chop it. Trim and halve a jalapeño, removing the seeds, and roughly chop some scallions. Add these to a blender along with some cilantro, the juice of half a lime, ½ teaspoon salt, and ¼ cup water. Blend until smooth.

For the cumin rice, place a small saucepan over medium-high heat and add 1 teaspoon of olive oil. Add the cumin seeds and toast for 1-2 minutes until fragrant. Then, add the basmati rice, water, and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook until the rice is tender and the water is absorbed (about 15-20 minutes).

Now, it's time to cook the eggplant and avocado. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. While the pan is heating, cut the eggplant into slices or cubes. Halve and pit the avocados, and sprinkle each half with a pinch of salt. Once the pan is hot, carefully place the avocado halves cut-side down and cook without disturbing them for 2 to 4 minutes, until well browned. In the same pan, add the eggplant slices/cubes and cook for about 3-5 minutes on each side, until browned and tender.

To assemble the dish, fluff the rice with a fork and mix in the veggie power blend, if using. Scoop the seared avocado out of its skin and place it on top of the rice. Add the eggplant, and drizzle with the salsa verde. Sprinkle with sunflower seeds and serve with lime wedges.

Enjoy your delicious and nutritious pan-seared eggplant with avocado!

Frequently asked questions