Skillet Eggplants Ready in 15 Minutes – A Quick, Soft, and Fragrant Side Dish: Do you have extra eggplants and don’t know how to cook them?
This side dish is a lifesaver when you have little time and want something tasty and flavorful. Skillet eggplants are a smart recipe, ready in a quarter of an hour, perfect to accompany meat, fish dishes, or simply enjoy with some crispy bread.
One of those dishes that makes the whole family happy, with few ingredients and great results.
A Homemade Recipe with the Scent of Summer
This is one of those recipes I make when I want to empty the fridge. Soft eggplants are no longer a fear: they become the stars of a dish that tastes of tradition and simplicity.
My mom always said, “vegetables need to be pampered in the skillet,” and she was right. It takes little: a sauté, a bit of patience, and the final touch of fresh parsley to bring back a familiar and comforting flavor.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Days
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 7.88 (Kcal)
- Carbohydrates 0.37 (g) of which sugars 0.05 (g)
- Proteins 0.17 (g)
- Fat 0.67 (g) of which saturated 0.14 (g)of which unsaturated 0.04 (g)
- Fibers 0.05 (g)
- Sodium 120.50 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggplants (medium, depends on size, up to 4)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- to taste parsley (freshly chopped)
- to taste salt
- to taste grated parmesan
- to taste breadcrumbs
Tools
- 1 cutting board
- 1 sharp knife
- 1 large vegetable skillet
- 1 wooden spoon
Steps
Few and simple steps for delicious skillet eggplants
1. Prepare the eggplants: Wash them, cut into cubes or slices, and if you have time, salt them and let them rest for about 20 minutes to release excess water. Then pat them dry with a paper towel.
Slice them and place inside a colander or strainer, sprinkle with salt, mix well and let them release their vegetation water, removing bitterness. Then, before cooking, rinse and dry with a paper towel or kitchen cloth.
2. Sauté the garlic: In a large skillet, heat the oil and add the slightly smashed garlic clove. Let it flavor for 1-2 minutes.
3. Cook the eggplants: Add the eggplants and brown them on all sides. Cover with a lid and cook over medium-low heat for about 10-12 minutes, stirring occasionally.
4. Final touches: When the eggplants are soft and golden, add the freshly chopped parsley. For a more appetizing crust, sprinkle with breadcrumbs and sauté for a minute without the lid.
5. Extra flavor? A sprinkle of parmesan at the end of cooking makes them even more irresistible.
A Dish That Tastes of Simplicity and Comfort
When I prepare these eggplants, I immediately feel at home. It’s a dinner-saving recipe, ideal when I crave something good but uncomplicated. I make them often in the summer, but I prepare them all year round because everyone loves them.
Storage: They keep in the fridge in an airtight container for 2-3 days. Great even the next day!
Variants: You can add fresh tomato cubes, black olives, or capers.
Gluten-Free: Omit the breadcrumbs or use gluten-free breadcrumbs.
Serving: Perfect warm as a side dish, on top of bruschetta, or in a vegetarian sandwich.
Skillet Eggplants Ready in 15 Minutes – Quick, Soft, and Fragrant Side Dish
FAQ (Questions and Answers)
A dish that tastes of simplicity and comfort
When I prepare these eggplants, I immediately feel at home. It’s a dinner-saving recipe, ideal when I crave something good but uncomplicated. I make them often in the summer, but I prepare them all year round because everyone loves them. Discover the most clicked questions …
Can I skip salting them?
Yes, if you’re short on time, you can skip this step, but the eggplants might be slightly more bitter or absorb more oil.
Are they good without breadcrumbs?
Absolutely yes! Breadcrumbs are an extra addition for those who love the crust, but they are not essential.
Can I use garlic powder?
Yes, if you don’t have fresh clove, add half a teaspoon of garlic powder to the skillet with the oil.
Try it today: you’ll taste how good it is!
Cooking skillet eggplants is easy, quick, and satisfying. Imagine the smell in the kitchen, the aroma of garlic mixing with the roasted eggplants, and if you like the crunchy touch of breadcrumbs.
Make it today, enjoy it with loved ones, and let me know what you think!
