Almost no-oil Pan Fried Eggplant
Total Time
13 minutes
Prep Time
3 minutes
Cook Time
10 minutes
Rating
4.96 out of 5 stars
(24)
Ingredients
2 servings
- 1 large eggplant (aubergine), around 20cm/8” (~400g/14 oz) (Note 1)
- Olive oil spray (or other oil spray) (Note 2)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1/4 cup water
- See in post for ideas and links to recipes for sauces etc!
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Preparation
Step 1
Cut the eggplant into 2cm / 0.8” rounds.
Step 2
Spray each side generously with oil and sprinkle with salt and pepper.
Step 3
Brown - Heat a large non-stick pan with a lid over medium high heat, no oil. (Note 3) Add the eggplant slices and pan fry for 1 1/2 to 2 minutes on each side or until you get some nice browning on it. As much or as little as you want!
Step 4
Pan steam - Carefully add water around the eggplant (it will bubble and steam, so do this carefully). Then immediately cover with a lid to trap the steam in. Steam for 2 minutes or until the water has evaporated.
Step 5
Check - Use a butter knife to check to ensure the eggplant is cooked through. If not, add a bit more water and steam again!
Step 6
Serve - Transfer to a serving plate and serve! Great as is, or to dress it up a tiny bit, add a swish of olive oil, squeeze of lemon juice and parsley leaves, or a smear of chilli crisp! See in post for more ways to serve.
Step 7
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