Ten Minute Sauteed Eggplant with Balsamic Vinegar
Saute up a super quick eggplant for the perfect side dish. A drizzle of balsamic vinegar adds a syrupy tartness and the whole dish cooks up in under 10 minutes! Use in a salad or sandwich or bake into a pizza. Good stuff!
Servings 2
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.
Notes
Storage. Store leftovers in an airtight container for up to 3 days.
To make ahead. Slice and dice the eggplant ahead and immediately move to an airtight container or storage bag.
