The quick recipe for Mediterranean pan-cooked eggplant is simple yet full of character. Like that friend who always arrives late but makes you laugh wholeheartedly!
Ideal to prepare when you crave something tasty but have little time.
During cooking, the eggplant becomes soft and flavorful, olives add saltiness, pine nuts add crunch, sun-dried tomatoes add sweetness, and finally, the melty mozzarella ties everything together with its creamy magic.
A mix of tastes and colors typical of the Mediterranean diet.
This recipe with pan-cooked eggplant is nutritious, light, and balanced. It’s good for the heart, defenses, weight control, and gives you “clean” energy without weighing you down.
I love this vegetable – in fact, there are many eggplant-based recipes, like eggplant rolls, grilled eggplant, white eggplant parmigiana, eggplant pesto, eggplant salad, melty eggplant flan, and many others you can find by browsing my blog
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 8 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Quick Pan-Cooked Eggplant Recipe
- 2 eggplants
- 2.8 oz sun-dried tomatoes
- 2.1 oz black olives
- 0.7 oz pine nuts
- 7 oz mozzarella
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste fine salt
- 2 tbsps chopped parsley
Tools
- 1 Skillet
- 1 Cutting Board
- 1 Knife
- Paper Towels
Steps for Preparing the Quick Mediterranean Pan-Cooked Eggplant Recipe
To prepare the delicious Mediterranean pan-cooked eggplant WATCH THE VIDEO RECIPE
Choose firm eggplants with smooth skin and no blemishes
Wash and remove the ends of the eggplants. Pat them dry with paper towels and cut them into cubes on a cutting board.
If the eggplants are not very fresh, place them in a dish rack and sprinkle with coarse salt. Let them rest for half an hour, then dry them. This step will help remove water and the bitter taste.
Heat a skillet with a drizzle of extra virgin olive oil and sauté two garlic cloves. Remove them and add the eggplant. Cook for 6-8 minutes over medium heat, turning until golden
When the eggplants are almost cooked, add the olives, previously toasted pine nuts, and chopped mozzarella, then cover. Cook for another 2-3 minutes on low heat until the mozzarella is completely melted.
At the end of cooking, add the chopped sun-dried tomatoes and fresh parsley.
And … enjoy your meal!
Storage
The Mediterranean pan-cooked eggplant can be stored in the fridge in an airtight container for two days.
Before serving, heat in a pan with a drizzle of oil for two minutes.
Serve hot
I do not recommend freezing.
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FAQ
Can I prepare the dish in advance?
Yes, you can cook the eggplants and season them with sun-dried tomatoes, olives, and pine nuts the day before. However, I recommend adding the mozzarella and parsley only when serving, so they remain fresh and melty.
Can I use it as a pasta topping?
Absolutely yes! Just cook the pasta al dente, mix it with the sauce in the pan, and maybe add a ladle of cooking water for better binding.
Can I make it vegan?
Yes, simply do not add the mozzarella
