Pan Fried Eggplant
This pan fried eggplant will be your new favorite way to eat eggplant! Crispy and tender on the outside and soft on the inside, it's perfect on its own or served as a side!
Ingredients
- 1 large eggplant thinly sliced
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 clove garlic minced
Instructions
- In a mixing bowl, add all your ingredients and mix well, until all the eggplant is coated in the oil and spices.
- Grease a non-stick pan and place it over medium heat. Once hot, add the slices of eggplant and cook for 4-5 minutes, before flipping and cooking for a further 5 minutes.
- Remove the eggplant from the stove and serve immediately.
Notes
TO STORE: Fried eggplant can be stored in the refrigerator, covered. It will keep well for up to 5 days.
TO FREEZE: Place leftover eggplant in a shallow container and store it in the freezer for up to 6 months.
REHEATING: While the eggplant can be microwaved, it's best to reheat the eggplant in the non-stick pan until warm and fragrant.
Nutrition
Serving: 1servingCalories: 42kcalCarbohydrates: 8gProtein: 1gFat: 1gSodium: 294mgPotassium: 277mgFiber: 4gSugar: 4gVitamin A: 26IUVitamin C: 3mgCalcium: 13mg
Tried this recipe?Mention @earthblokes or tag #earthblokes