Recipe video above. This is a recipe for how to cook eggplant on the stove with virtually no oil - less than 1/2 teaspoon for a whole eggplant! I use a highly effective, simple pan-steaming method used for Asian dumplings like gyoza! Eat it as is, or see in post for a list of toppings and sauces to serve with this pan fried eggplant. Which one is your favourite??
Prep Time3 minutesmins
Cook Time10 minutesmins
Total Time13 minutesmins
Course: Main, Side
Cuisine: Western
Keyword: how to cook eggplant, how to cook eggplant on the stove, pan fried eggplant
Servings: 2
Calories: 121cal
Author: Nagi
Ingredients
1 large eggplant(aubergine), around 20cm/8” (~400g/14 oz) (Note 1)
Olive oil spray(or other oil spray) (Note 2)
1/2tspcooking salt / kosher salt
1/4tspblack pepper
1/4cupwater
Sauces and toppings for serving:
See in post for ideas and links to recipes for sauces etc!
Spray each side generously with oil and sprinkle with salt and pepper.
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!
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.
Check - Use a butter knife to check to ensure the eggplant is cooked through. If not, add a bit more water and steam again!
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.
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!