Hello from TINA KASHIAN! After a wonderful Thanksgiving with family, we tried a different vegetable with our leftovers. My mother used to make sauteed eggplant. She would fry it in a pan without breading. It’s a healthier way to sauté eggplant. I found fresh eggplant at the supermarket and decided to give this recipe a try. It’s tender and flavorful without the extra calories that come with the egg dip and breading. I hope you enjoy it!
Ingredients:
1 medium eggplant, sliced into ¼ inch-thick rounds
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup extra virgin olive oil (add more as needed)
Directions:
Slice eggplant into 1/4 inch-thick rounds.
Sprinkle eggplant slices on both sides with garlic powder, salt, and black pepper. Heat two tablespoons of olive oil in a 12-inch skillet over medium heat. Working in batches, add the eggplant slices in a single layer. Sauté eggplant for 3-6 minutes per side, until soft on both sides.
Repat with the remaining eggplant slides, adding 1-2 tablespoon s of oil as needed. Place fried eggplant on a paper towel lined dish to soak up an additional oil. Then serve hot.
Enjoy!
What to win a signed, print copy of MISTLETOE, MOUSSAKA AND MURDER? The Holidays are coming, and books make a perfect gift. Comment for a chance to win. How do you like your eggplant? If you don’t like eggplant, what is your favorite vegetable? Please leave an email address to be entered to win. U.S. Residents Only.
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Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .
Who would kill a man in cold blood during Ocean Crest, New Jersey’s most
popular winter event? When Lucy learns the victim is Deacon Spooner, the
reception hall owner who turned up his nose—and his price—at her wedding plans,
she can’t help wondering who wouldn’t kill the pompous caterer . . .
Perhaps the culprit is the wedding cake baker whose career Deacon nearly
destroyed? Or the angry bride whose reception he ruined? With her maid of
honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get
to the bottom of this cold-hearted business in time for Kebab Kitchen’s
mouthwatering Christmas celebration—and before her hometown’s holiday spirit
washes out to sea . . .
Recipes included!
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Thank you for suggesting this healthier version of something we love. Hadn't given thought to doing it without all the breading.
ReplyDeleteWe love eggplant just about any way you can come up with from eggplant dressing to fried. I think my favorite way is the dressing recipe my Mom taught me where you use a can of rotel tomatoes in it giving it a little kick. We grow eggplant in our garden and it can be like squash on a good year meaning there's lot to share with friends and you use lots of recipes to take advantage of the garden's bounty.
Thank you for the fabulous chance to win a copy of "MISTLETOE, MOUSSAKA AND MURDER". It would a great way to share the gift by reading it gently and then giving it someone else to read with hopes they too would pass it on. Can't wait for the opportunity to read and review this book on my TBR list.
2clowns at arkansas dot net
Hi Kay! Your mom's recipe using a can of rotel tomatoes sounds great. I would like eggplant this way, too
Deleteoh wow, thanks for sharing this. will have to give it a try for sure. saw some eggplants that looked good. thanks for sharing the book. this looks wonderful quilting dash lady at comcast dot net
ReplyDeleteHi Lori, I hope you try it and like the recipe. Thank you!
DeleteMy favorite way to make eggplant is either eggplant parmesan or ratatouille. Not wild about it by itself. Happy holiday season!! makennedyinaz(at)hotmail(dot)com
ReplyDeleteHi Marcia. Eggplant parmesan is my youngest daughter's favorite dish. We always order it at Olive Garden where she likes it a lot.
DeleteI used to like eggplant in moussaka, but for some reason I've gone off it (eggplant).
ReplyDeleteBut I can appreciate the simplicity of this dish even if I don't want to eat it!
"Repat with the remaining eggplant slides" I like the idea of patting the eggplant!
libbydodd at comcast dot net
Hi Libby, I hope you like this recipe. It's easy and you can season it to your liking.
DeleteLove eggplant. Thanks, Tina!
ReplyDeleteZucchini is my favorite. Grilled. cheetahthecat1982ATgmailDOTcom
ReplyDeleteHi Kim. I also enjoy grilled or roasted zuccini!
DeleteOur garden produces a lot of baby eggplant. I'm always on the lookout for easy eggplant recipes. Thanks, Tina.
ReplyDeleteThank you for your delicious Eggplant recipe dear Tina! I am sure it is as delicious as your cozy mysteries, which I love. I will definitely try this easy recipe, as we love eggplant. Regular eggplant is great as a substitute for pasta in Eggplant Lasagna! If it is Thai Eggplant, then we love it in Green Curry. Thank you so much for sharing your writing talents with us eager readers! Luis at ole dot travel
ReplyDeleteI am a fan of eggplant! I have never had it this way. lindaherold999(at)gmail(dot)com
ReplyDeleteI love eggplant any way. I especially love it in ratatouille!
ReplyDeleteNancy
allibrary (at) aol (dot) com
Hi Nancy. I grew to really like eggplant after my youngest daughter kept asking for it.
DeleteBrussel Sprouts are my favorite vegetable. I'm not a fan of eggplant. Thanks for the chance.
ReplyDeletediannekc8(at)gmail(dot)com
Hi Dianne, I also like brussel sprouts. I know a lot of people don't prefer them, but I think they are delicious roasted
DeleteI like Asian eggplant in Thai curries and stir fry dishes.
ReplyDeleteWskwared(at)yahoo(dot)com
Oh goodness I am not a fan of eggplant but give me any type of squash and I will devour. peggy clayton ptclayton2 at aol dot com
ReplyDeleteI've never had eggplant but would give it a try, thanks for the recipe! tWarner419@aol.com
ReplyDeleteThank you for sharing this sautéed eggplant! It looks delicious.. My grandmother used to grill it over the old-fashioned portable stove (made with clay, and you put charcoal inside it to start the fire), then peel away the skin, slice it and drizzle some caramelized garlic over the slices and yum!! I haven't had this grilled eggplant since she passed away...
ReplyDeleteThank you for the giveaway.
cwkue(at)yahoo(dot)com
I like eggplant parmesan. We grew our own eggplant this year and it was the best I have ever had. lkish77123 at gmail dot com
ReplyDelete