Tillie Doyle
Sauteed eggplant is a simple, tasty, and healthy dish that can be served as a side or incorporated into a variety of recipes. It is also a versatile dish that can be paired with almost any meal, from grilled seafood and chicken to vegetarian options. While there are many ways to prepare eggplant, sautéing it in a pan is a quick and easy method that delivers tender, caramelized results. The key to success is in the preparation and cooking temperature, as well as the use of a heavy skillet to achieve even browning.
| Characteristics | Values |
|---|---|
| Pan | Heavy skillet |
| Temperature | Medium-high heat |
| Oil | Olive oil, vegetable oil, or butter |
| Eggplant preparation | Sliced or cubed, 1/4-inch thick |
| Seasonings | Salt, pepper, onion powder, oregano, red pepper flakes, garlic powder, soy sauce, balsamic vinegar |
| Toppings | Parmesan, feta, fresh herbs |
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What You'll Learn
Choosing the right eggplant
While some older recipes recommend salting the eggplant to draw out moisture and reduce its sponge-like ability to soak up oil, this is no longer considered necessary as modern eggplants are bred to be less bitter. Salting does, however, help to season the eggplant, and can be done by sprinkling salt on the eggplant and placing it in the oven for 15 minutes.
When preparing the eggplant, a sharp knife is recommended as the skin can be resistant to cutting. The eggplant should be sliced into 1/4-inch to 1-inch thick pieces. Leaving the skin on while cooking helps the slices stay together, making them easier to flip, and also adds fibre and antioxidants.
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Slicing and dicing the eggplant
Slicing and dicing an eggplant is an essential skill that opens the door to a world of culinary delights. It is the first step to achieving a balance of flavours and textures in your dish.
There are three main ways to cut an eggplant for sautéing: slices, strips, and cubes. Slicing is the fastest method and yields the best results when sautéing. Simply cut the eggplant crosswise into 1/4-inch circles. You can also cut lengthwise or on a diagonal to create long, thin strips that are perfect for layering in casseroles. Start with the end that does not have the stem, so you have the leafy end to grab onto as you slice.
If you want to cut strips or cubes, first cut the eggplant into 1/2-inch circles, then stack the slices and cut them into strips. To make cubes, cut the strips in the opposite direction. You can also dice the eggplant by first cutting it into strips, then rotating the strips 90 degrees and cutting 1/2-inch slices widthwise.
When choosing an eggplant, look for ones that are firm, with glossy and unblemished skin, and heavy for their size. Younger eggplants tend to be less bitter, but if your eggplant is very large, you may want to pre-salt it to remove bitterness. To do this, sprinkle the slices with salt and let them sit for 30 minutes. Then, rinse and pat them dry before cooking.
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Using the right pan
It is also important to note that a non-stick skillet is not recommended for this recipe. Eggplants tend to stick easily to regular pans, so a heavier skillet is preferred. A cast-iron skillet, for example, is an excellent choice for achieving the desired browning and even heating.
Using two pans simultaneously can also be a time-saving strategy, although it does mean having multiple pans to wash afterward. This method can be useful if you are cooking for a larger group or want to prepare a bigger batch.
When selecting a pan, consider the size and weight that will best suit your cooking needs. A larger and heavier skillet will provide more even cooking and browning, but it may be less convenient for storage and washing. Additionally, a 10-inch stainless skillet with multiple layers of steel and aluminium in the core can be a good option for sautéing eggplant.
Overall, choosing the right pan for sautéing eggplant involves selecting a heavy, larger skillet, preferably made of cast iron or stainless steel, to achieve the best browning and even cooking results.
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Adding oil and seasoning
When it comes to adding oil and seasoning to your eggplant, there are a few things to consider. Firstly, eggplants are known for their sponge-like texture, which means they can absorb a lot of oil. If you want to reduce the amount of oil absorbed, you can try microwaving the eggplant slices for 1-2 minutes before adding them to the pan. This breaks down the internal cell walls, allowing you to use less oil while still achieving good caramelization.
The type of oil you use is also important. Extra virgin olive oil is a popular choice for sautéing eggplant, as it adds a nice flavour and promotes caramelization. However, you can also use other types of vegetable oils or even butter, depending on your preference. Just keep in mind that butter burns easily, so it's best to add it at the end or use it in combination with oil.
Now, let's talk about seasoning. Salt and pepper are classic choices for seasoning eggplant. You can also add onion powder, oregano, and red pepper flakes for extra flavour. If you want to get creative, try using fresh herbs like parsley or basil, or add some nutty flavour with Parmesan or feta cheese. These additional seasonings can really elevate your dish and make it even more delicious.
When seasoning your eggplant, it's important to remember that a little goes a long way. You don't need to use a lot of seasoning to make a big impact on the flavour. Simply sprinkle your chosen seasonings over the eggplant and toss to coat before cooking. This will ensure your eggplant is perfectly seasoned and full of flavour.
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$44.59
Cooking and serving
Cooking
To cook eggplant in a pan, start by selecting a firm eggplant with shiny, smooth, and taut skin. It should be heavy for its size, with a deep purple colour and a green stalk.
You can peel the eggplant, but leaving the skin on helps the slices stay together and makes them easier to flip. Cut the eggplant into slices or cubes. For slices, 1/4 inch thick is ideal, but you can also cut them into 1/2 inch slices, which will just take longer to cook. For cubes, aim for 1 1/2-inch sized pieces.
Use a heavy skillet, preferably non-stick, to get better browning. Heat two tablespoons of olive oil in the pan over medium-high heat. You can also use butter or another type of oil, but olive oil is recommended. You can also add some balsamic vinegar to the oil for a syrupy, tart flavour.
Once the oil is hot, add the eggplant in a single layer. Season with salt, pepper, onion powder, oregano, and red pepper flakes, if desired. Toss to coat the eggplant in the oil and seasonings.
Cook the eggplant, stirring occasionally, for about 10 minutes, or until it is soft and lightly browned. Then, add the garlic to the skillet and stir to combine. Cook for another 2 minutes, or until the garlic is fragrant.
Serving
Sautéed eggplant is a versatile side dish that pairs well with many mains. It can be served with chicken, beef, fish, or other vegetables. It also works well in a salad or sandwich, or baked into a pizza.
For an Italian twist, top the eggplant with Parmesan cheese and serve with grilled chicken or fish. You can also add feta cheese for a Mediterranean touch. Fresh herbs like parsley or basil will add an earthy flavour to the dish.
If you want to add an Asian flavour to your eggplant, sprinkle some sesame seeds on top. You can also add soy sauce to the eggplant while cooking, or red pepper flakes for some spice.
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Frequently asked questions
A heavy skillet is best for sautéing eggplant. A heavier pan will give you better browning, and a large surface area will allow you to fit more eggplant in at once.
Slicing the eggplant to about 1/4-inch thick is ideal. This will allow the eggplant to cook quickly and caramelize well.
It is not necessary to peel the eggplant before sautéing. Leaving the skin on helps the slices stay together as they soften, and it also makes them easier to flip.
It is best to cook eggplant at a higher temperature so that the centre gets soft but the exterior stays firm.
You can season eggplant with salt, pepper, garlic, onion powder, oregano, and red pepper flakes. You can also add Parmesan cheese or fresh herbs like parsley or basil for extra flavour.
