sauteed eggplant

Sautéed Eggplant with Tomatoes and Onions is an easy dish to prepare and my favorite way to cook eggplant.

Sautéed Eggplant with Tomatoes and Onions

eggplant,

olive oil

onion,

medium bell pepper, sliced

garlic,

tomato,

Salt and pepper

In a large skillet, heat oil over medium...

In a large skillet, heat oil over medium heat. Add the onions and eggplant and sauté for a minute or two.

Add the bell pepper, garlic and tomato. Sprinkle...

Add the bell pepper, garlic and tomato. Sprinkle with salt and pepper to taste.

Sauté for about 7-10 minutes, stirring often, until...

Sauté for about 7-10 minutes, stirring often, until eggplant is tender.

This sauteed eggplant in tomato sauce takes under 30 minutes to cook and is prepared with organic diced tomatoes, garlic, avocado oil, olive oil, and parsley or cilantro. A perfect vegan dish for people on the go.&nbsp;

Sauteed eggplant in tomato sauce

eggplants

tomatoes

Garlic

Avocado oil

Cilantro or parsley finely chopped

Cut the eggplant into small pieces and place it in a pan. Add the diced tomatoes from a can or freshly diced, with the avocado oil.

Sautee for 25 minutes, initially at high heat for 5-10 minutes then finish at medium-low.

Sprinkle with cilantro or parsley, and olive oil.

This sauteed eggplant recipe is seriously one of the best eggplant recipes you'll ever make. Tender, chewy chunks of chopped eggplant are tossed in a sweet and savory Asian-inspired sauce that explodes with flavor in every bite. Best of all, this simple and easy side dish recipe is ready in under 15 minutes!

Quick and Easy Sautéed Eggplant Recipe | Ready In 15 Minutes

Eggplant

tbsp. Sesame Oil

tbsp. Soy Sauce

Honey

Lemon

tbsp. Green Onions, chopped

Preheat a pan or a wok over medium heat and add the sesame oil.

Mix the soy sauce, honey, and lemon juice.

Add the eggplant to the skillet and cook until it’s golden brown on every side.

Add the sauce, let it soak, and combine for a couple of minutes.

By far the best eggplant that I have tried. Really great consistency and top notch flavor.

WOW! This was fantastic. Thanks for the tips about the sesame v toasted sesame oil. I would have chosen the toasted if it wasn’t for your explanation. I can see the difference when starting off much hotter thanI may have otherwise.

Thanks! This easy peasy and tasted amazing! I served it over a bed of cauliflower rice. Yummy

Just made this. Extremely easy, quick, and delicious recipe made with pantry staples. I loved the way the sauce caramelized onto the eggplant, making it sticky and tangy with a lovely subtle sweetness. Very tasty!

Tried this and it was delicious. My mom liked it too. I substituted the honey for sugar and reduced the amount of soy sauce for dietary purposes.

Excellent! This is probably the best eggplant recipe I’ve made…and so easy and fast! Easy 5 star!

Wowza this eggplant really is to die for. My kids couldn't stop scarfing it down.

Tender garlicky eggplant with red peppers and fresh parsley is just the delicious combo that has me coming back for more.  This easy sautéed eggplant recipe takes just 20 minutes to make, a fantastic everyday recipe, the perfect side dish or simple lunch.

Sauteed Eggplant Salad

eggplants (about 8 cups cubed)

red bell pepper

tbsp extra virgin olive oil

tsp cumin

tsp coarse sea salt

garlic

parsley

Finely chop parsley. Smash garlic cloves and then roughly chop. Set aside prepped garlic and parsley.

Cut off root end and bottom of eggplant. Set flat on a cutting board on the bottom cut side. Make 1/2&quot; slices through the top.  Lay them flat and cut into 1/2&quot; strips and then across to make 1/2&quot; cubes.

Set heavy skillet over medium heat and swirl in 1 tablespoon of the olive oil. Toss in the eggplant cubes, then drizzle on another 1 tablespoon oil.  Cook for 3-4 minutes, stirring a couple of times.  The pan will seem super full. It&#39;s ok and temporary, as the eggplant will shrink as it cooks.

Meanwhile, dice the red pepper. Add to the pan with the eggplant along with cumin and salt and drizzle the remaining tablespoon olive oil into the pan.

Cook, stirring frequently to prevent eggplant from sticking to the bottom.  Use a heavy spatula to scrape any bits off as you cook.

When eggplant is tender (about 6-8 minutes), sprinkle on 1/4 cup of the parsley and all of the garlic. Stir and cook for about 2 minutes, until garlic is fragrant.

Turn off heat and stir in remaining 1/4 cup parsley. Taste for seasoning and add a pinch of red pepper flakes if desired. Transfer to a serving dish and enjoy warm or at room temperature.

Top 4 sauteed eggplant recipes from across the web

The most viewed sauteed eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sautéed Eggplant with Tomatoes and ...

Sauteed eggplant in tomato sauce

Quick and Easy Sautéed Eggplant Rec...

Sauteed Eggplant Salad

Top 4 sauteed eggplant recipes from across the web

The most viewed sauteed eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sautéed Eggplant with Tomatoes and ...

Sauteed eggplant in tomato sauce

Quick and Easy Sautéed Eggplant Rec...

Sauteed Eggplant Salad

The most viewed sauteed eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine