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Turn to my sautéed eggplant recipe the next time you need a low-effort side. It’s tender yet firm, perfectly seasoned, and full of flavor.
Need another vegetable side dish? Try my air fryer zucchini, roasted root veggies, or sautéed broccolini next.
I’ve met my fair share of eggplant haters, and honestly, I used to be one myself. That’s because eggplant has a bad reputation for being either rubbery or mushy, but it comes down to how they’re prepared.
For my sautéed eggplant recipe, I keep the seasonings simple and use plenty of oil so the pieces caramelize. I also don’t overcook them, so they keep their tender bite and meaty texture. If you know anyone who hates eggplant, THIS recipe will hook them!
Table of Contents
Why I love this recipe
- Gorgeous flavor and texture. They’re sticky and smokey on the outside, sweet in the center, and have a buttery soft texture.
- Minimal prep. There’s no need to salt the eggplant first. Just season it and toss it in the pan.
- Simple ingredients. All you need is your eggplant and a few pantry staples.
- Fast. I’ve found the trick to cooking eggplant is to cook it quickly at a higher temperature, so the center gets soft, but the exterior keeps its firm texture.
Ingredients needed
- Eggplant. Choose firm eggplants with shiny skin. The stalk should be green, and there shouldn’t be any brown or soft patches. All varieties of eggplant will work, though I’m partial to Japanese eggplants or traditional globe eggplants.
- Garlic. I prefer freshly minced garlic, so you get little bites of garlic, but garlic powder will work in a pinch.
- Butter. For rich flavor and tenderizing the eggplant. Alternatively, you can use only oil.
- Extra virgin olive oil. To sauté. Any neutral oil will work. For a stronger sesame flavor, use half olive oil and half sesame oil.
- Soy sauce. For a savory, umami flavor. Use gluten-free soy sauce if needed.
- Kosher salt and black pepper. To taste.
- Sesame seeds. For a crunchy garnish.
How to cut your eggplant
- Slice the stem off the eggplant
- Place it flat side down and cut into ½ inch slices lengthwise
- Stack the slices on top of each other and cut into ½ inch strips
- Stack them again and cut them into ½ inch cubes
How to saute eggplant
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare the eggplant. Wash and chop the eggplant into bite-sized chunks.
Step 2- Saute. Melt the butter and oil in a large skillet over medium-high heat, then sauté the garlic. Add the eggplant slices and soy sauce, stir, then cover the pan and cook until the eggplant softens.
Step 3- Garnish. Serve the eggplant warm with a sprinkle of sesame seeds.
Arman’s recipe tips
- If you think eggplant tastes bitter, add it to a colander and coat it with salt. Let it sit for 30 minutes, then rinse and pat dry. I find this usually alleviates the bitter taste.
- Add water if needed. Depending on how big the chunks are, it may take more or less time to fully cook. If it’s still pretty tough after a few minutes in the skillet, add a splash of water and put the lid back on so it can steam.
- Keep the eggplant in a single layer. We want every piece to get equal access to the heat so they develop a nice crust.
- Add some heat. Sprinkle a dash of red pepper flakes for a little spice.
- Garnish with fresh parsley or fresh basil leaves for a fresher flavor.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for 3-4 days.
To freeze: Transfer the eggplant to a freezer-safe container and freeze it for 3 months.
Reheating: Reheat the eggplant on the stovetop (with a splash of water) or in the microwave until warm.
Frequently asked questions
No, you don’t have to peel eggplant skins for this recipe. Upon cooking, the skins soften and can be enjoyed with the flesh.
More ways to use eggplant
Sautéed Eggplant
Video
Ingredients
Instructions
- Chop the eggplant into thick, bite-sized pieces.
- Add olive oil and butter to a non-stick pan. Add the garlic and cook for a minute, then add the eggplant and soy sauce. Cover the pan and cook until the eggplant has softened, around 7 minutes. Add some water if needed.
- Remove the eggplant from the pan and sprinkle with sesame seeds.
Notes
Nutrition
Originally published March 2023, updated and republished November 2024
delicious
Is it only me but this looks very Chinese dish? Am I right?
This is so easy and so, so good! I was tired of Italian eggplant and I was looking for something different when I came upon yours! I just need to add tofu to it and it tastes like Panda Express. I substituted Coconut Aminos for the soy!
Super yummy. Sweet and savory. Just be sure to salt and set out the eggplant (or hack, salt it and put in the oven for 15) so it drys before starting to sauté and then make sure it’s cooked/browned enough in the pan before adding the sauces.
We eat it.