Dry-Skillet Eggplant
Eggplant browns quickly in a dry skillet while staying soft inside. It is a light low-carb vegetable side that works with salads, meat, or fish.
Vegan dishes
Read
Video on the topic
Reviews
Notes
Kitchen: Mediterranean
Difficulty: simple
714
Digestion time: 3 hour
Cut eggplant (300 g) into thick half-moons about 1 cm wide. Season with salt (2 g) and black pepper (1 g).
Heat a dry skillet over medium heat. Add the eggplant in one layer and cook for 3-5 minutes on each side, until lightly browned and soft inside.
Serve the eggplant warm, or cool it and use it as a prep component for salads and side dishes.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Dry-Skillet Eggplant", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More vegan dishes:More recipes
Watch others porridges and side dishes:
We recommend reading:All articles
Share:














