Pan-Roasted Eggplant

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making "pan-roasted" eggplant "pan-roasted" eggplant

I was really pleased with how the eggplant tasted in a batch of roast vegetables I made last weekend - but that's time-consuming. So I tried to get the same carmelized effect with eggplant in a pan. Not as good, but good!

1-2 T olive oil

1/2 t crushed garlic

1/2 t Adobo-sin-pimiento (or some other seasoned salt)

1/2 t smoked sweet paprika

could add rosemary, onion, diced dried tomatoes

5 small eggplant, peeled and sliced

Mix the oil & seasonings in a bowl. Peel and slice eggplant and toss thoroughly in the oil to coat. Heat frying pan to medium-hot. Spread eggplant on pan to sear on both sides. Don't stir more than you can help it - the idea is to carmelize the vegetables. Cook thoroughly, but don't let it burn.

 

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