Easy Sauteed Eggplant
This sauteed eggplant is simple and irresistible! It comes out tender and perfectly seasoned with garlic and oregano.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Yield
- 4
Ingredients 6
- 1 large eggplant (about 1 ½ pounds), chopped into 3/4” inch pieces
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- Optional: Grated Parmesan cheese, red pepper flakes, and finely chopped fresh parsley, to garnish
Method 2
- 01
In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the eggplant. Sauté for 5 minutes, stirring often so the eggplant doesn’t stick (the pan will be pretty dry, but this is as expected). Add the garlic powder, dried oregano and salt. Saute another 3 to 5 minutes until the largest pieces are browned and tender (keep in mind sauteed eggplant will have a little more texture to it than roasted eggplant *).
- 02
Taste and add more salt if desired. Remove the eggplant to a bowl. Garnish with optional chopped fresh parsley, Parmesan cheese and red pepper flakes.
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:f8325ad7-a021-553a-8019-8c472277f1cc