Eggplant Saute
Elevate your weeknight meals with this simple yet flavorful Eggplant Sauté recipe, a Mediterranean-inspired dish that's ready in just 30 minutes! Featuring tender, golden-brown cubes of eggplant infused with aromatic garlic, earthy oregano, and a hint of heat from crushed red pepper flakes, this recipe strikes the perfect balance of savory and zesty. A splash of fresh lemon juice and a sprinkle of parsley add a bright, herbaceous finish that takes this dish to the next level. Perfect as a versatile side dish or a light main course when paired with rice, quinoa, or crusty bread, this healthy and dairy-free recipe is as wholesome as it is delicious. It’s the ultimate quick and easy way to enjoy eggplant while keeping your dinner routine exciting and full of flavor!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Crushed red pepper flakes
- 2 tablespoons Fresh parsley
- 2 teaspoons Lemon juice
Instructions
Wash the eggplants thoroughly and cut them into bite-sized cubes, around 1-inch pieces.
Sprinkle a light layer of salt over the eggplant cubes and let them sit in a colander for about 10 minutes to release any bitterness. Rinse under cold water and pat dry with a clean kitchen towel or paper towels.
Peel and finely mince the garlic cloves.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is shimmering, add the minced garlic and sauté for about 30 seconds, stirring constantly to prevent burning.
Add the cubed eggplant to the skillet. Stir well to coat the eggplant with the garlic and oil.
Season the eggplant with salt, black pepper, oregano, and crushed red pepper flakes. Stir to combine.
Cook the eggplant over medium heat, stirring occasionally, for about 12-15 minutes or until the eggplant becomes tender and golden on the edges. If the skillet becomes too dry, add an extra tablespoon of olive oil or a splash of water to prevent sticking.
Remove the skillet from the heat and stir in the freshly chopped parsley and lemon juice.
Taste and adjust seasonings as needed. Serve warm as a side dish or over rice, quinoa, or toasted bread for a light main dish.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 35.0 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2421 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
