Almost no-oil Pan Fried Eggplant
Prep
3m
·
Cook
10m
·
Total
13m
About This Recipe
This almost no-oil pan fried eggplant recipe creates a delicious and healthy dish with minimal oil. The eggplant is seasoned with salt and pepper and pan fried with just a small amount of water. Serve with your favorite sauces and toppings for a perfect appetizer or side dish.
Ingredients
(Servings:
2)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories75kcal3%
-
Fat3g4%
-
Saturated Fat0g0%
-
Carbohydrates12g4%
-
Fiber4g16%
-
Sugar6g12%
-
Protein1g2%
-
Cholesterol0mg0%
-
Sodium470mg19%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Eggplant (aubergine) – For Asian eggplant (ie the long thin cucumber shaped ones), split in half lengthwise. Sear the cut face and the skin side. Add water and cook using this method.
Thickness of slices – This method is for thick slices of eggplant around 2 – 2.5cm / 1” thick. If you are after thin slices of eggplant ~5mm / 0.2”, there’s no need to do the steaming step. You can just pan-fry it for 2 minutes on each side.
2. Oil spray is the best for even coverage. If you prefer to brush oil on, you’ll need around 2 – 2 ½ tbsp of oil for 6 large rounds as pictured (eggplant absorbs oil so easily!).
3. Lid for pan – I just use the lid of a large pot which is actually larger than my pan but works fine to trap the steam in. You could also use a baking tray.
4. Leftovers will keep for 3 to 4 days but it does tend to get watery and mushy. Best served freshly cooked!
Nutrition for the whole recipe ie assuming it serves 1!
Thickness of slices – This method is for thick slices of eggplant around 2 – 2.5cm / 1” thick. If you are after thin slices of eggplant ~5mm / 0.2”, there’s no need to do the steaming step. You can just pan-fry it for 2 minutes on each side.
2. Oil spray is the best for even coverage. If you prefer to brush oil on, you’ll need around 2 – 2 ½ tbsp of oil for 6 large rounds as pictured (eggplant absorbs oil so easily!).
3. Lid for pan – I just use the lid of a large pot which is actually larger than my pan but works fine to trap the steam in. You could also use a baking tray.
4. Leftovers will keep for 3 to 4 days but it does tend to get watery and mushy. Best served freshly cooked!
Nutrition for the whole recipe ie assuming it serves 1!
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