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Eggplant is one of my favorite vegetables. I think it is an underestimated and underused vegetable. It tastes much better when fried. However, it can absorb much oil. I have learned that if I grill the eggplant first for a little, it will cook better and absorb less oil. This is a great side dish or an appetizer for a group of people. I also love to use the leftover to make an egg sandwich the next day. I tend to fry an egg and put it over the eggplant.


Recipe Summary test

10 mins
20 mins
30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an electric grill for high heat and lightly oil the grate. Grill eggplant for 8 minutes.

  • Heat 3/4 cup olive oil in a deep skillet. Fry grilled eggplant for 4 minutes. Turn and cook until soft but not falling apart, an additional 4 minutes. Drain eggplant on paper towels and discard oil.

  • Heat skillet again over medium heat and add remaining 1/4 oil. Add garlic and cook for 1 minute. Add vinegar. Return sliced eggplant back to the skillet and cook for 2 to 4 minutes. Remove, drizzle with olive oil and sprinkle with salt.

Editorial Note:

We have determined the nutritional value of olive oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

55 calories; protein 1.3g; carbohydrates 7.1g; fat 3g; sodium 22.8mg. Full Nutrition