Almost no-oil Pan Fried Eggplant
User Reviews
5
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Prep Time
3 mins
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Cook Time
10 mins
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Total Time
13 mins
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Servings
2
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Calories
121 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Almost no-oil Pan Fried Eggplant
Description
The preparation starts by cutting a large eggplant into roughly 2cm thick rounds, which are then lightly sprayed with oil and seasoned. Each side is pan-fried in a non-stick pan over medium-high heat to create browned surfaces. Water is carefully added to the pan before covering with a lid, trapping steam to cook the slices through. A knife test confirms doneness.
This two-stage cooking method combines browning with steaming to avoid excess oil while still achieving appealing texture and flavor. The gentle steaming ensures the eggplant is soft internally, while the initial frying adds a pleasant crust on the outside.
The eggplant can be served simply as prepared or dressed with olive oil, lemon juice, parsley, or chili crisp for added flavor. It works well as a side dish or a base for sauces and toppings.
Use an oil spray for even coverage and minimal oil use, as eggplant absorbs oil easily. Thinner slices can omit steaming and be pan-fried only. Leftovers keep 3-4 days refrigerated but are best freshly prepared.
Ingredients
- 1 eggplant aubergine), around 20cm/8” (~400g/14 oz) (Note 1, large
- olive oil or other oil spray) (Note 2, spray form
- 1/2 tsp kosher salt or cooking salt
- 1/4 tsp black pepper
- 1/4 cup water
Sauces and toppings for serving:
- See in post for ideas and links to recipes for sauces etc!
Instructions
- Cut the eggplant into 2cm / 0.8” rounds.
- 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
- Use oil spray for even coating and reduced oil absorption.
- For thinner eggplant slices (~5mm), steaming is unnecessary; pan-fry until browned.
- A large lid that covers the pan well traps steam effectively during cooking.
- Reheat leftovers promptly; expect some wateriness when stored.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121cal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1172mg | 49% |
| Potassium | 923mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 14g | 28% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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