Quick Sautéed Eggplant

(49 votes)

1 eggplant (about 1 pound)
2 to 3 tablespoons olive oil, divided
freshly ground pepper
1/2 teaspoon dried thyme
cayenne pepper
2 tablespoons chopped parsley or cilantro (fresh coriander)

Cut eggplant into 3/4-inch dice. Heat 2 tablespoons oil in large heavy skillet or sauté pan over medium heat. Add eggplant cubes and salt and pepper to taste. Sauté, stirring, 3 or 4 minutes. Sprinkle with thyme and cayenne. Cover; cook over medium-low heat, stirring often, 7 to 10 minutes, or until eggplant is tender. Taste; adjust seasoning. Sprinkle with a bit more oil if desired. Gently stir in parsley before serving.

Yield: 3 or 4 servings.

Variation: Cut 8 ounces fresh mushrooms into thick slices. Sauté in 1 tablespoon oil in skillet about 3 minutes. Remove to a plate. Sauté eggplant as above. Before covering pan of eggplant, add sautéed mushrooms. Cover; cook together until tender.


Very yummy!!!
Anonymous, Location not stated.

Easy, health, and good!
Karen, Boston

Right on--quick and easy as stated and delicious to boot
joAnne Kalvaitis, Location not stated.

Anonymous, Location not stated.

Really easy and quick, this will definitely be one of my go-to recipes for eggplant. I left out the cayenne, and garnished with chopped cilantro. Thanks for the super recipe!
Yvonne, Los Angeles

Looking for a quick, easy use for a single eggplant for later tonight. Found this recipe which looks great. Thanks in advance!
lynnie, east midlands england

Loved it!!
Laurie , Florida

I added some red pepper with the eggplant - it was excellent!
doreen, connecticut

Whoever wrote disgusting is absolutely clueless! This was simple, easy and right on delicious...I used the mushroom suggestion...😉great combo!
Shari, Coast of NC

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