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Recipe video above. This is a recipe for how to cook eggplant on the stove with virtually no oil - less than 1/2 teaspoon for a whole eggplant! I use a highly effective, simple pan-steaming method used for Asian dumplings like gyoza! Eat it as is, or see in post for a list of toppings and sauces to serve with this pan fried eggplant. Which one is your favourite??
View original recipe on recipetineats.comCut the eggplant into 2cm / 0.8” rounds.
Spray each side generously with oil and sprinkle with salt and pepper.
Brown - Heat a large non-stick pan with a lid over medium high heat, no oil. (Note 3) Add the eggplant slices and pan fry for 1 1/2 to 2 minutes on each side or until you get some nice browning on it. As much or as little as you want!
Pan steam - Carefully add water around the eggplant (it will bubble and steam, so do this carefully). Then immediately cover with a lid to trap the steam in. Steam for 2 minutes or until the water has evaporated.
Check - Use a butter knife to check to ensure the eggplant is cooked through. If not, add a bit more water and steam again!
Serve - Transfer to a serving plate and serve! Great as is, or to dress it up a tiny bit, add a swish of olive oil, squeeze of lemon juice and parsley leaves, or a smear of chilli crisp! See in post for more ways to serve.
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