How to Saute Eggplant (5 Steps)

The pale flesh of an eggplant, generally tinted with a hint of green or yellow, is almost flavorless by itself. It can even border on bland if you cook it plain. However, The flesh is very absorbent, soaking up flavors well, which means that you can use it to take on all other flavors in the dish you are cooking. As a result, it is important to season the eggplant with at least salt and pepper before sautéing it.

Things You'll Need

  • Cutting board
  • Knife
  • Salt
  • Pepper
  • White wine
  • 1/8 cup oil per medium eggplant
  • Pan

Instructions

  1. Rinse your eggplant thoroughly under cool running water.

  2. Place the eggplant on the cutting board and cut it into slices or chunks. Try to make the pieces a consistent size rather than having some small ones and some large ones.

  3. Sprinkle the slices or chunks thoroughly with salt and allow them to sit for 20 to 30 minutes. Strain off any liquid that accumulates then rinse the eggplant pieces thoroughly to remove any remaining salt. Dry the pieces thoroughly, squeezing them very gently to remove more moisture.

  4. Sprinkle the slices or chunks with salt and pepper. If you have time, soak the eggplant in white wine or another flavorful liquid for at least 10 minutes.

  5. Heat the oil in a pan over medium heat. Add the eggplant chunks and sautée over medium-low heat, stirring regularly, until the chunks are tender and thoroughly cooked. Depending on the size of the chunks or slices, this may take 10 to 30 minutes.

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