Almost no-oil Pan Fried Eggplant
Prep
3m
Cook
10m
Total
13m
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
2 servingsSauces And Toppings For Serving
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 75kcal 3%
-
Fat 3g 4%
-
Saturated Fat 0g 0%
-
Carbohydrates 12g 4%
-
Fiber 4g 16%
-
Sugar 6g 12%
-
Protein 1g 2%
-
Cholesterol 0mg 0%
-
Sodium 470mg 19%
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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