I was in the middle of developing an unusual pizza recipe for dinner one night when I came across an eggplant in the fridge nearing its expiration. Already feeling adventurous, I plucked it out of the crisper and headed for the range.
Usually, I’d dice it, toss it with some olive oil and plop it on a sheet pan to roast in the oven. But —time was short and instead I snapped up my favorite skillet and began to heat it on the stove. And in about 7 minutes later, I learned how easy and flavorful eggplant could be quickly sauteed on the stove.
I love simple recipes that evolve from creative necessity. And I’m obsessed with the endless possibilities of where a recipe like this crispy eggplant could be used (looking at you, veggie sandwich!).
Why saute eggplant on the stove?
- Saves time. I couldn’t preheat the oven in the time it takes to saute eggplant on the stove.
- High heat adds flavor. Using a piping, hot skillet helps char the eggplant adding great flavor.
- Absorbs flavor quickly. Because eggplant is like a sponge, it absorbs whatever flavor is paired with it.
- Keeps the kitchen cool. Great way to cook up summer’s eggplant when temps are high without turning on the oven.
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What you’ll need
A short ingredient list makes things simple! Here’s what you’ll need:
- Eggplant. I used 1 but you could use as many as you want that you can cook in one layer in your skillet.
- Balsamic vinegar. Sweet and syrupy, the balsamic caramelizes on the heat with a ka-pow of flavor.
- Kosher salt and pepper. Just enough to balance the sweet balsamic.
EQUIPMENT
Stainless Skillet
A 10″ stainless skillet is a great choice for sauteing vegetables like eggplant. The one I use has 5 layers of steel and aluminium in the core. Choose a heavy skillet (even cast iron!) for best results.
I don’t recommend a non-stick skillet for this recipe as there is a wide variety of non-stick finishes on the market with as wide a breadth of quality.
How to quick saute eggplant
- Slice the eggplant into 1/2″ thick slices.
- Dice each slice into about 12 cubes, as shown.
- Heat olive oil in a skillet over medium high heat. Toss with the eggplant and season with salt and pepper.
- Cook for 5 minutes and it will look like the image on the right.
- After stirring and tossing for 5 minutes, pour in the balsamic vinegar. Cover the skillet with a lid and turn off the heat.
- Once 5 minutes pass, remove the lid to the beautifully and perfectly cooked eggplant.
Herb and seasoning options
Want to take things up a level? Add a little fresh herbs to your sauteed eggplant (dried while cooking; fresh right before serving). Here are a few I’d recommend trying:
- thyme
- oregano
- fresh lemon zest
- sauteed garlic (add right at the end before the balsamic)
- crushed red pepper flakes
More eggplant tips
When selecting an eggplant, look for smooth, shiny skin that isn’t cracked and is a consistent deep purple (eggplant color).
Select a sharp knife to cut the eggplant because the skin can be a little resistant to cut into.
Make ahead
Because this is a super quick recipe, speeding things up even further is mildly possible. One tip is to have the eggplant sliced and diced ahead. Quickly transfer to a ziploc bag squeezing out all of the air to avoid browning. Proceed with the recipe as noted in the recipe card.
⇢ Especially ♥️ love eggplant? You’d love my sausage stuffed eggplant or pop some of these zippy eggplant fries in an air fryer. Or give my roasted eggplant salad a try …so good!
Made this recipe?
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Ten Minute Sauteed Eggplant with Balsamic Vinegar
Equipment
- 10" skillet I use a stainless skillet; non-stick not recommended
Ingredients
- 1 eggplant
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 Tablespoons balsamic vinegar
Instructions
- Slice eggplant in about 8-10 slices (this will vary depending on the size of the eggplant). The one I used was about 4" wide at the widest part.
- Dice the eggplant into about 1 1/2" cubes or about 12 cubes per slice.
- Heat a 10″ skillet over medium-high heat. Drizzle in 1 Tablespoon of olive oil and heat until the oil is shimmering.
- Add in the cubed/diced eggplant along with the kosher salt and pepper. Saute five minutes, stirring occasionally to evenly crisp up and brown.
- After 5 minutes, drizzle in the balsamic (it’ll sizzle and bubble!). Immediately, turn the heat off and cover the skillet with a tight fitting lid to cook for another 5 minutes.
- Remove the lid and stir before serving. Taste and correct for seasoning.
Delicious!! Great side dish!
I couldn’t agree more Eileen! I can’t stop making it. It’s coming out on a pizza recipe soon too 😊