To sauté eggplant, drain the water from sliced eggplant, pat it dry, season it, and use olive oil to sauté it. Peeling is optional. Excess oil should be removed before serving. Sugar can be added for a sweet flavor. Eggplant is nutritious.
The best tips for sautéing eggplant include using an adequate amount of cooking oil and making sure most of the liquid has been drained from the eggplant before cooking. Eggplant has a very high water content, so before searing the eggplant, placing the sliced eggplant in a colander and sprinkling it with salt will help the water drain. If this process is not followed before cooking, the pan could fill up quickly with water and make the eggplant tasteless.
After the water has drained from the eggplant slices, they should be gently patted dry with a paper towel. Afterwards, flavorings such as salt, pepper, garlic powder and dried parsley can be sprinkled on the eggplant. Olive oil is a good choice for sautéing eggplants, and after you’ve put about 0.5 cups (0.1183 liters) of olive oil in the pan, it should be allowed to heat up before adding the eggplants. After the oil has heated up, the eggplants should be placed very gently into the pan to discourage oil splattering.
Whether to peel the eggplant before cooking is a personal choice and will not affect the quality of the flavor. Some people prefer to peel eggplants before cooking because the skin can be tough and difficult to cut. Other people like the added color that the skin gives to the eggplant dish. Preparing eggplants without peeling them cuts prep time significantly, as eggplants are a large vegetable and can be awkward to peel.
After sautéing the eggplant, it should be patted dry with clean paper towels to remove excess oil. Since eggplant acts like a sponge with water and oil, it absorbs a lot of cooking oil. Although some people enjoy a moist slice of eggplant, most prefer it not to drip with oil. Since an oily slice of eggplant can be extremely hot, it should be chilled thoroughly before eating, because hot, oily eggplant can burn your mouth.
Some people even like a light dusting of sugar on their eggplants. For best flavor, sprinkle the sugar on immediately after browning the eggplant, it will help it stick. The sweet flavor combined with the tanginess of the aubergines and the added spices makes for a delicious side dish. Sautéing eggplant is an easy and inexpensive way to add a delicious vegetable to the table. Furthermore, eggplant contains iron, calcium, vitamin C and vitamin A.
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