Sautéed Eggplant

Turn to my sauteed eggplant recipe the next time you need a low-effort side. It’s tender yet firm, perfectly seasoned, and full of flavor. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Cook Time 7

Total Time 7

Servings servings

Calories 94kcal

Author Arman Liew

Ingredients

1 large eggplant
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic minced
2 tablespoons soy sauce
1 teaspoon sesame seeds to serve

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.

Video

Notes

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.

TO REHEAT: Reheat the eggplant on the stovetop (with a splash of water) or in the microwave until warm.

Nutrition