Introduction
Eggplant, also known as aubergine, is a versatile vegetable that can be transformed into a delicious dish with just a few simple steps. This recipe showcases the perfect way to prepare eggplant, enhancing its natural flavor while keeping it healthy and light. With minimal ingredients and easy cooking techniques, it’s a fantastic option for a quick meal or a tasty side dish.
Ingredients with measures
1 large eggplant (aubergine), around 20cm/8” (~400g/14 oz)
Olive oil spray (or other oil spray)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1/4 cup water
SAUCES AND TOPPINGS FOR SERVING
See in post for ideas and links to recipes for sauces etc!
Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
Yield
Serves 1
Detailed Directions and Instructions
Preparation of Eggplant
Cut the eggplant into rounds that are 2cm / 0.8” thick. Ensure the slices are even for uniform cooking.
Seasoning the Eggplant
Generously spray each side of the eggplant slices with oil. Sprinkle cooking salt and black pepper evenly over both sides.
Initial Browning
Heat a large non-stick pan over medium-high heat without adding oil. Once hot, carefully add the eggplant slices to the pan. Allow them to cook for 1.5 to 2 minutes on each side until they are browned to your preference.
Pan Steaming
After browning, add 1/4 cup of water around the eggplant slices, being cautious as it will bubble and steam. Immediately cover the pan with a lid to trap the steam. Let the eggplant steam for 2 minutes or until the water has completely evaporated.
Checking for Doneness
Use a butter knife to check if the eggplant is cooked through. If it is not tender, add a bit more water and cover the pan again to steam for additional time until fully cooked.
Serving the Eggplant
Transfer the cooked eggplant to a serving plate. You can serve it as is or enhance it with a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of parsley leaves or a smear of chili crisp, based on your preference.
Notes
Eggplant Variations
For Asian eggplant, which is long and thin, split it in half lengthwise. Sear both the cut face and skin side, then follow the steaming method as outlined.
Thickness of Slices
The recipe is designed for thick slices of eggplant, around 2-2.5cm / 1” thick. If using thin slices (approximately 5mm / 0.2”), skip the steaming step and pan-fry for 2 minutes on each side instead.
Oil Application
Using oil spray ensures even coverage on the eggplant. If you choose to brush on oil, approximately 2-2.5 tablespoons will be needed for 6 large rounds, as eggplant absorbs oil readily.
Lid for Pan
You can use the lid from a large pot, even if it is larger than the pan, to effectively trap the steam. Alternatively, a baking tray can also be used as a cover.
Storage of Leftovers
Leftover eggplant can be stored in the refrigerator for 3 to 4 days, but it may become watery and mushy. It is best enjoyed freshly cooked.
Cook techniques
Slicing Eggplant
Cut the eggplant into 2cm / 0.8” rounds for optimal cooking.
Oil Spraying
Spray each side of the eggplant slices generously with oil for even coating.
Pan Frying
Heat a large non-stick pan over medium-high heat without oil, and brown the eggplant slices for 1.5 to 2 minutes on each side until desired browning is achieved.
Pan Steaming
Add water around the eggplant carefully and immediately cover with a lid to trap steam. Steam for 2 minutes or until the water evaporates.
Checking Doneness
Use a butter knife to check if the eggplant is cooked through; if not, add more water and steam again.
Serving Suggestions
Transfer to a serving plate and enhance with olive oil, lemon juice, parsley, or chili crisp as desired.
FAQ
What type of eggplant should I use?
Use a large eggplant or Asian eggplant. For Asian types, split in half lengthwise and sear both sides.
How thick should the slices be?
Aim for slices about 2-2.5cm / 1” thick for this cooking method; thinner slices (around 5mm / 0.2”) can be pan-fried without steaming.
Can I use regular oil instead of oil spray?
Yes, but you will need approximately 2 to 2.5 tablespoons of oil to cover the slices adequately.
What if I don’t have a lid for my pan?
You can use the lid of a larger pot or a baking tray to trap steam effectively.
How should I store leftovers?
Leftovers can be kept for 3 to 4 days in the fridge but may become watery and mushy. It’s best served freshly cooked.
Conclusion
The pan-seared eggplant is a simple yet flavorful dish that highlights the versatility of this ingredient. With the perfect blend of browning and steaming, it retains its moisture and is ideal for various toppings. Whether enjoyed on its own or dressed up with sauces, it can serve as a fantastic side or main dish.
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Eggplant Pizza
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