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Simple Sautéed Eggplant Recipe with Lemon-Infused Olive Oil

Simple Sauteed Eggplant Recipe with Lemon-Infused Olive Oil

This simple sautéed eggplant recipe with lemon-infused olive oil elevates this humble vegetable to new heights, creating a dish that is both elegant and easy to prepare.

Eggplant, also known as aubergine or brinjal, a versatile and flavorful vegetable, often takes a backseat to its more celebrated counterparts. However, with the right preparation, eggplant can transform into a culinary masterpiece.

Eggplant is a good source of fiber, vitamins, and minerals, and it can be cooked in many different ways. One of the simplest and healthiest ways to cook eggplant is to sauté it in olive oil.

Benefits of Sautéed Eggplant

  • Low in calories: Eggplant is a low-calorie vegetable that is a good source of fiber, which can help you feel full and satisfied.
  • Rich in nutrients: Eggplant is a good source of vitamins C and K, as well as minerals like potassium and manganese.
  • Versatile: Eggplant can be used in a variety of dishes, from appetizers to main courses.
  • Healthy cooking method: Sautéing is a healthy cooking method that does not require a lot of oil.
Simple Sauteed Eggplant Recipe with Lemon-Infused Olive Oil
Simple Sauteed Eggplant Recipe with Lemon-Infused Olive Oil

The Magic of Lemon-Infused Olive Oil

The star of this recipe is the lemon-infused olive oil, a symphony of flavors that complements the eggplant’s earthy notes. The zesty tang of lemon awakens the palate, while the rich, buttery olive oil provides a velvety smoothness. If you don’t have lemon-infused olive oil, you can create this aromatic blend, simply combine olive oil with lemon zest and let it infuse for at least 30 minutes.

Ingredients needed for the recipe:

  • Eggplant: Eggplant is a nightshade vegetable with a firm, purple skin, and a white, spongy flesh. It has a mild flavor and can be used in a variety of dishes, including sauces, stir-fries, and dips.
  • Lemon-infused olive oil: Lemon-infused olive oil is a type of olive oil that has been infused with the flavor of lemon zest. It has a bright, citrusy flavor that pairs well with eggplant.
  • Extra virgin olive oil: Extra virgin olive oil is the highest quality olive oil. It is made from cold-pressed olives and has a rich, fruity flavor.
  • Salt: Salt is a flavor enhancer that helps to draw out the natural flavors of the eggplant.
  • Black pepper: Black pepper is a spice that adds a bit of heat and complexity to the dish.

Here is a step-by-step guide on how to slice an eggplant into rounds:

  1. Choose an eggplant that is firm and has smooth, unblemished skin. Avoid eggplants that are soft or have wrinkly skin, as these may be overripe and have a bitter taste.
  2. Rinse the eggplant under cold running water and pat it dry with a paper towel.
  3. Use a sharp knife to ensure clean cuts.
  4. Trim off the ends of the eggplant.
  5. Cut the eggplant into 1/2-inch thick rounds.
  6. To ensure even cooking, slice the eggplant rounds into uniform thickness.
  7. No need to salt the eggplant slices.
  8. The eggplant slices are now ready to be cooked. You can sauté, grill, or roast them.

With these tips in mind, you’ll be slicing eggplant into perfect rounds in no time!

Simple Sauteed Eggplant Recipe with Lemon-Infused Olive Oil
Simple Sauteed Eggplant Recipe with Lemon-Infused Olive Oil

Instructions:

  1. Brush the eggplant slices with the oil: Using a pastry brush, brush a thin layer of lemon-infused olive oil on both sides of the eggplant slices.
  2. Season with salt and pepper: Sprinkle the eggplant slices with salt and pepper on both sides.
  3. Sauté the eggplant slices: Heat a large nonstick skillet over medium heat. Add the eggplant slices in a single layer and cook for 3-4 minutes per side or until golden brown and tender.
  4. If the slices are thick, you may need to cook them for an additional 1-2 minutes per side.
  5. To Serve: Serve the eggplant slices immediately with your favorite dipping sauce or garnish.
Sautéed Eggplant
Sautéed Eggplant

A Finishing Touch of Fresh Herbs

As the eggplant reaches its tender, golden perfection, sprinkle it with a generous amount of fresh herbs, such as parsley, basil, or oregano. These aromatic herbs add a burst of freshness, harmonizing beautifully with the lemon-infused olive oil.

A Culinary Canvas for Creativity

The beauty of this recipe lies in its simplicity, allowing for endless variations and adaptations. For a touch of spice, add a pinch of red pepper flakes or a drizzle of chili oil. For a smoky flavor, grill the eggplant slices instead of sautéing. And for a touch of luxury, top the dish with shaved Parmesan cheese or crumbled feta.

A Taste of the Mediterranean

Serve the sautéed eggplant alongside grilled or roasted vegetables, crusty bread, and a dollop of Greek yogurt for a light and refreshing meal. This dish also pairs perfectly with grilled meats or fish, adding a delightful Mediterranean flair to any dinner table.

With its simplicity, elegance, and versatility, this sautéed eggplant recipe with lemon-infused olive oil is a culinary gem waiting to be discovered. So, grab your fresh ingredients, heat up your skillet, and embark on a culinary adventure that will transform your perception of this humble vegetable.

Serving the Sautéed Eggplant

  • Serve as a side dish or main course.
  • Serve with a side of homemade tomato sauce as a dipping sauce.
  • Top with fresh herbs, such as parsley or basil.
  • Drizzle with additional lemon juice or balsamic vinegar.

Storage

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftovers in a skillet over medium heat until heated through.
  • To freeze: Transfer the cooled eggplant slices to a freezer-safe bag or container. Label the bag or container with the date and contents. Freeze the eggplant for up to 6 months.
Simple Sauteed Eggplant Recipe with Lemon-Infused Olive Oil
Simple Sauteed Eggplant Recipe with Lemon-Infused Olive Oil

Notes and Tips for Sautéed Eggplant Recipe

  • Substitute the eggplant with zucchini or yellow squash.
  • Substitute the lemon-infused olive oil with extra virgin olive oil with a splash of lemon juice.
  • Choose an eggplant that is firm and has smooth skin.
  • Slice the eggplant into evenly sized rounds to ensure even cooking.
  • Allow each side to caramelize and soften, approximately 3-4 minutes per side.
  • Do not overcrowd the pan when cooking the eggplant.
  • Do not overcook the eggplant, or it will become mushy.
  • For a more flavorful dish, marinate the eggplant slices in the lemon-infused olive oil for 30 minutes before cooking.
  • If you don’t have a nonstick skillet, you can use a regular skillet, but you may need to add a little more oil to prevent the eggplant from sticking.
  • To check if the eggplant is cooked through, insert a fork into the center of a slice. If it goes in easily, the eggplant is done.
  • Top with shaved Parmesan cheese or crumbled feta cheese
  • Serve immediately.

Sautéed eggplant is a simple and delicious dish that is perfect for a light meal. It is also a healthy and nutritious option that is packed with vitamins and minerals.

I hope you enjoy this recipe!

Simple Sauteed Eggplant Recipe with Lemon-Infused Olive Oil

Simple Sautéed Eggplant Recipe with Lemon-Infused Olive Oil.

This dish is perfect as a side dish or a light appetizer. It can also be served as a main course with a side of rice or pasta.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Course
Cuisine American, Caribbean
Servings 4
Calories 148 kcal

Ingredients
  

  • 1 large eggplant sliced into 1/2-inch rounds
  • 1/4 cup lemon-infused extra virgin olive oil plus more if necessary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Brush the eggplant slices with the oil: Using a pastry brush, brush a thin layer of lemon-infused olive oil on both sides of the eggplant slices.
  • Season with salt and pepper: Sprinkle the eggplant slices with salt and pepper on both sides.
  • Sauté the eggplant slices: Heat a large nonstick skillet over medium heat. Add the eggplant slices in a single layer and cook for 3-4 minutes per side, or until golden brown and tender.
  • If the slices are thick, you may need to cook them for an additional 1-2 minutes per side.
  • Serve: Serve the eggplant slices immediately with your favorite dipping sauce or garnish.

Notes

Choose an eggplant that is firm and has smooth skin.
Slice the eggplant into evenly sized rounds to ensure even cooking.
Do not overcrowd the pan when cooking the eggplant.
Do not overcook the eggplant, or it will become mushy.
For a more flavorful dish, marinate the eggplant slices in the lemon-infused olive oil for 30 minutes before cooking.
If you don’t have a nonstick skillet, you can use a regular skillet, but you may need to add a little more oil to prevent the eggplant from sticking.
To check if the eggplant is cooked through, insert a fork into the center of a slice. If it goes in easily, the eggplant is done.
Serve immediately.

Nutrition

Calories: 148kcalCarbohydrates: 7gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 293mgPotassium: 264mgFiber: 3gSugar: 4gVitamin A: 27IUVitamin C: 3mgCalcium: 11mgIron: 0.4mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword 30 minutes meals, appetizer, easy side dish, eggplant and tomato stew, eggplant recipe, lemon-infused olive oil, sautéed
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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