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.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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

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  • 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 3% DV; carbohydrates 7.1g 2% DV; fat 3g 5% DV; cholesterol 0mg; sodium 22.8mg 1% DV. Full Nutrition
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