Todays post is a recipe for how to cook eggplant on the stove with virtually no oil.
I use a highly effective, simple pan-steaming method used for Asian dumplings likegyoza!
Plus, Im sharing 8+ ways to serve this pan fried eggplant.
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Which one is your favourite??
How I cook eggplant on the stove with virtually no oil!
Anybody who has ever cooked eggplant knows theyre greedy oil-sucking sponges.
Basically, I cook them the same way I do Asian dumplings seared then pan-steamed.
So you just need to spray the eggplant with oil before cooking in a dry pan.
Works a treat, super fast, and ultra healthy.
Plus, Im sharing a whole bunch of ways to serve this pan fried eggplant.
Eggplant types This recipe will work for large or small eggplants, including Asian eggplants.
For Asian eggplants, I just split them in half lengthwise.
Thickness Cut the eggplant up to 2 12 cm / 1 thick.
Youll be amazed how quickly it cooks through!
Oil spray This is the best way to get oil coverage using very little oil.
I like using olive oil spray because it has better flavour.
But if you dont have or prefer not to use spray, just brush oil on.
Youll need about 2 tablespoons for 8 slices.
Use any oil you want olive oil, vegetable, canola, coconut oil, even melted butter.
Adding other flavours This recipe is a blank canvas you’re able to take in many directions!
Just wait until you see all the possibilities!
How to cook eggplant on the stove with very little oil!
Youll need a large frying pan with a lid for this recipe.
I use the lid of a large pot which is larger than my pan.
You could also use a large baking tray or another frying pan.
Anything to trap the steam in!
Cutthe eggplant into rounds.
Note on thickness:This method is to cook thick slices of eggplant.
If you are after thin slices, say 5mm / 0.2 thick, theres no need to pan steam.
Sear Heat a large non-stick pan over medium high heat, with no oil.
Then place the eggplant in the pan and sear until browned on both sides.
Control the heat as needed for nice even browning.
At this stage, the eggplant will still be completely raw inside.
Add water Carefully pour 14 cup of water around the eggplant.
The water will bubble up and get steamy quickly so pour slowly.
Pan-steam Quickly put the lid on to trap the steam to cook the eggplant.
Leave it for 2 minutes or until the water has evaporated.
It should be completely soft all the way through.
If not, just add a splash of water and keep steaming.
Once cooked, transfer to a serving plate!
But see below for a whole bunch of other ways to serve this!
If Im cooking to impress, I might even sprinkle over a few parsley leaves going all out!
This is picture above.
(To take it over the top, add a shower of parmesan.
But, if you want to make your eggplant-eating life even more exciting, heres a list of suggestions.
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Just wait until you see the variety of possibilities!
(My go-to store bought Chilli Crisp is Lao Ganman Angry Auntie which is a worldwide favourite).
Caprese Eggplant
Topped with tomato, basil, crumbled goats cheese or feta with a drizzle of balsamic glaze.
I especially like eating this on toast!
Ginger shallot sauce recipehere.
It works so well with eggplant!
DUKKAH WITH TAHINI YOGURT SAUCE
I really need to share our dukkah recipe with you!
For now, use store bought.
Use the tahini sauce fromthis recipe.
Who knew I had so much to say about pan-fried eggplant??
Now for the best part getting ideas from you.
Share, share, share!
He likes to sprawl.
But for longer distances, I always belt him up.
