Sautéed Eggplant

  • Total Time:
  • Servings: 4


  • 5 tablespoons extra-virgin olive oil
  • 1 medium eggplant (1 pound), cut into 1/2-inch dice
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and golden, about 10 minutes. Season with salt and pepper and serve.

Contributed By Published January 2012

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

464107 recipes/sauteed-eggplant 2013-12-06T23:47:14+00:00 Melissa Rubel Jacobson summer|side-dishes|4|basic-easy|fast|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch january-2012,melissa rubel jacobson,sauteed eggplant,easy eggplant episode,vegetarian side dish recipe,sauteed vegetable recipe recipes,sauteed-eggplant 464107