Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Almost no-oil Pan Fried Eggplant Recipe
At present’s put up is a recipe for the way to prepare dinner eggplant on the range with nearly no oil. I take advantage of a extremely efficient, easy pan-steaming technique used for Asian dumplings like gyoza! Plus, I’m sharing 8+ methods to serve this pan fried eggplant. Which one is your favorite??
Anyone who has ever cooked eggplant is aware of they’re grasping oil-sucking sponges. So right here’s how I prepare dinner them on the range utilizing little or no oil – lower than 1/2 teaspoon of oil for a WHOLE eggplant!
Mainly, I prepare dinner them the identical means I do Asian dumplings – seared then pan-steamed. So that you simply must spray the eggplant with oil earlier than cooking in a dry pan. Works a deal with, tremendous quick, and extremely wholesome.
It’s additionally a fantastic technique to prepare dinner thick slabs of eggplant on the range which generally is a bit difficult to do with out burning the floor!
So whereas immediately’s put up might sound slightly misplaced amongst the standard meal recipes I share, I feel it’s a extremely helpful one that may serve you nicely for the remainder of your life.
Plus, I’m sharing a complete bunch of the way to serve this pan fried eggplant. Spend these energy you saved whereas cooking the eggplant on the toppings to show it right into a tasty meal!! Right here’s slightly preview of a few of a pair: Caprese Eggplant (left) and Hainanese Eggplant (proper).
For those who give me oil, salt and pepper at no cost, then this can be a ONE ingredient recipe – simply eggplant!!
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Eggplant sorts – This recipe will work for giant or small eggplants, together with Asian eggplants. You might want to minimize them into rounds or lengthwise into lengthy slabs so there may be at the very least one minimize face that sits flat on the pan, so it cooks by means of. For Asian eggplants, I simply break up them in half lengthwise.
Thickness – Minimize the eggplant as much as 2 ½ cm / 1” thick. You’ll be amazed how rapidly it cooks by means of! After searing the floor, it solely takes about 2 minutes for the center to turn into delicate utilizing the pan-steaming technique.
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Oil spray – That is the easiest way to get oil protection utilizing little or no oil. I attempted to measure it out and I used lower than ½ teaspoon oil throughout 8 slices of eggplant, spraying generously. I like utilizing olive oil spray as a result of it has higher flavour.
However if you happen to don’t have or choose to not use spray, simply brush oil on. You’ll want about 2 tablespoons for 8 slices. Use any oil you need – olive oil, vegetable, canola, coconut oil, even melted butter.
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Including different flavours – This recipe is a clean canvas you possibly can absorb many instructions! Sprinkle the eggplant with a seasoning (paprika, onion and garlic is a foolproof mixture) or brush with harissa paste blended into the oil.
For immediately’s recipe, I’m searing the eggplants with simply salt and pepper then offering a listing of choices for the way to serve it with sauces and toppings. Simply wait till you see all the probabilities!
You’ll want a big frying pan with a lid for this recipe. I take advantage of the lid of a big pot which is bigger than my pan. You can additionally use a big baking tray or one other frying pan. Something to entice the steam in!
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Minimize the eggplant into rounds. I like thick meaty rounds about 2 cm / 0.8” thick, although this technique will prepare dinner for thinner rounds too, and as much as about 3 cm / 1.2”.
Observe on thickness: This technique is to prepare dinner thick slices of eggplant. If you’re after skinny slices, say 5mm / 0.2” thick, there’s no must pan steam. Simply spray with oil and pan sear, it is going to solely take a few minutes on either side to prepare dinner by means of.
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Spray the floor generously with oil, then sprinkle with salt (you should use pepper too, if you’d like).
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Sear – Warmth a big non-stick pan over medium excessive warmth, with no oil. Then place the eggplant within the pan and sear till browned on either side. This may take 1 ½ to 2 minutes, relying on how nicely the warmth distributes in your pan and the way huge your burner is. Management the warmth as wanted for good even browning.
At this stage, the eggplant will nonetheless be fully uncooked inside.
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Add water – Fastidiously pour ¼ cup of water across the eggplant. The water will bubble up and get steamy rapidly so pour slowly.
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Pan-steam – Rapidly put the lid on to entice the steam to prepare dinner the eggplant. Depart it for two minutes or till the water has evaporated.
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Examine to see if the eggplant is cooked by stabbing it with a butter knife (not a pointy chopping knife as it’s too sharp so you possibly can’t inform if the eggplant is absolutely cooked or not). It must be fully delicate right through. If not, simply add a splash of water and hold steaming. That’s the wonderful thing about this system, you possibly can hold doing this a number of occasions till the eggplant is cooked by means of!
As soon as cooked, switch to a serving plate! You’ll be able to eat it as is – scrumptious, as a result of eggplant is so ridiculously juicy inside and also you seasoned it with salt and pepper. However see under for a complete bunch of different methods to serve this!
If I need to do some extra however nonetheless hold issues easy, I simply add a sleek of additional virgin olive oil, sea salt flakes and a squeeze of lemon. If I’m cooking to impress, I’d even sprinkle over just a few parsley leaves – going all out! 😂 That is image above. (To take it excessive, add a bathe of parmesan. So good!)
However, if you wish to make your eggplant-eating life much more thrilling, right here’s a listing of solutions. Simply wait till you see the number of prospects!
1. Chilli crisp eggplant
The quickest option to costume up pan-fried eggplant: add a superb smear of your favorite chilli crisp! (My go-to retailer purchased Chilli Crisp is Lao Ganman “Indignant Auntie” which is a worldwide favorite).
2. Caprese Eggplant
Topped with tomato, basil, crumbled goats cheese or feta with a drizzle of balsamic glaze. I particularly like consuming this on toast!
3. HAINANESE Eggplant
Named as such as a result of it’s served with the Hainanese Chicken ginger shallot sauce plus a drizzle of sriracha. And it’s superb! Ginger shallot sauce recipe right here.
4. SAUCE VIERGE
Vivid Mediterranean flavours on this olive-tomato-garlic-herb French dressing type trendy French salsa-sauce that I like serving with seared tuna steak. It really works so nicely with eggplant! Sauce Vierge recipe right here.
5. DUKKAH WITH TAHINI YOGURT SAUCE
I actually need to share our dukkah recipe with you! For now, use retailer purchased. 🙂 Use the tahini sauce from this recipe.
6. WITH A MOUNTAIN OF PARMESAN BREADCRUMBS
A slather of garlic yogurt sauce and a mound of garlic parmesan panko is a ridiculously scrumptious mixture of flavours and textures!
7. MORE IDEAS
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Extra toppings – chimichurri, salsa verde, pico de gallo, avocado corn salsa from this recipe
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Change the candy potato steak on this recipe with this pan-fried eggplant
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Change the pumpkin on this Roasted Pumpkin with Yogurt Sauce and Pine Nuts
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Change the zucchini on this grilled zucchini with Spicy Asian Sauce recipe
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Pile over lentils ragout, farro salad or Pearl Couscous Salad or lentil salad
And with that, I’m carried out. Who knew I had a lot to say about pan-fried eggplant??
Now for one of the best half – getting concepts from you. Share, share, share! – Johnsat x
Ingredients
- 1 large eggplant (aubergine), around 20cm/8” (~400g/14 oz) (Note 1)
- Olive oil spray (or other oil spray) (Note 2)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1/4 cup water
- 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
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!
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