Almost No-Oil Pan Fried Eggplant
A simple and healthy recipe for pan-fried eggplant that uses minimal oil, highlighting its natural flavors.
Ingredients
Main ingredients
- 1 large large eggplant (aubergine), around 20cm/8” (~400g/14 oz) Note 1
- ½ tsp cooking salt / kosher salt
- ¼ tsp black pepper
- ¼ cup water
- to taste Olive oil spray (or other oil spray) Note 2
Instructions
Preparation
- Cut the eggplant into 2cm / 0.8” rounds.
- Spray each side generously with oil and sprinkle with salt and pepper.
Cooking
- Heat a large non-stick pan with a lid over medium-high heat, with no oil.
- Add the eggplant slices and pan-fry for 1 1/2 to 2 minutes on each side until you see nice browning.
- Carefully add water around the eggplant and immediately cover the pan with a lid to trap the steam inside.
- Steam for 2 minutes or until the water has evaporated.
- Use a butter knife to check if the eggplant is cooked through. If not, add a bit more water and steam again.
Serving
- Transfer the eggplant to a serving plate. Enjoy it as is or add a dash of olive oil, a squeeze of lemon juice, and some parsley leaves, or a smear of chili crisp.
Notes
Serve this eggplant as a standalone dish or pair it with rice, quinoa, or use it in salads or grain bowls. Leftovers can be stored in an airtight container in the fridge for 2-3 days. To reheat, warm in a pan or microwave with a splash of water if needed.