Sautéed Eggplant
This simple eggplant recipe cooks in a skillet on the stove with fresh Italian seasonings.
Servings 4
Calories 132kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large eggplant or 2-3 small
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon divided
- Red pepper flakes for garnish (optional)
- Fresh parsley for garnish
Instructions
- Wash the eggplant, pat it dry, then cut it into 1/2-inch to 1-inch chunks.
- Heat oil in a large skillet set over medium heat. Add the eggplant, sprinkle on the seasonings and saute for 5 minutes, stirring often, until the flesh begins to turn golden.
- Reduce the heat to medium-low, cover and continue to saute for 3 to 5 minutes, until browned and tender.
- Taste and season as desired, then squeeze half a lemon over the eggplant. Stir and transfer to a serving dish. Serve with lemon wedges, garnished with red pepper and fresh parsley.
Notes
Storage: Store leftover cooked eggplant in a sealed container in the refrigerator for up to 3 days. Reheat the eggplant in a skillet on the stove top or at 350 degrees F in an oven until heated through. You can also serve sautéed eggplant cold.
Nutrition
Calories: 132kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 149mg | Potassium: 310mg | Fiber: 4g | Sugar: 5g | Vitamin A: 42IU | Vitamin C: 17mg | Calcium: 25mg | Iron: 1mg