1. Main Page
  2. Fast and tasty
  3. Grilled eggplant in a frying pan

Grill-Pan Eggplant

Remarkably simple and delicious — and super fast! Grill-pan eggplant is an easy dish to make. The eggplant comes out savory, juicy, and very appetizing. Serve it on its own with a tasty sauce, or turn it into a side dish by pairing these grilled slices with all kinds of meat dishes.

AnnushkaAuthor avatar
Recipe author
Grilled eggplant in a frying pan
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 1 g
Fats 63 % 12 g
Carbohydrates 32 % 6 g
131 kcal
GI: 100 / 0 / 0
  • Cooking on a grill pan is easy, and the dish turns out delicious and eye-catching. It's a great option not just for a family dinner but for get-togethers with family or friends. When unexpected guests drop by, it takes almost no time to quickly slice the eggplant and grill it on this handy pan... So, let's get started.
  • Start by peeling the garlic cloves, then chop them finely with a knife. Wash the herbs under running water, blot off the moisture with a paper towel, and chop them. Wash the eggplant well under running water and pat off the excess moisture with a kitchen paper towel. It's best to use fairly slender eggplants. Trim off the ends, then cut the vegetables into rounds about ¼ inch (0.5 cm) thick. You don't need to salt the eggplant to fight bitterness — the varieties sold today generally aren't bitter. But if you do end up with a bitter one, sprinkle the rounds with salt, leave them for 10 minutes, then rinse under running water and pat dry with paper towels again. Brush the prepared eggplant rounds with vegetable oil — olive oil or neutral sunflower oil both work. Then sprinkle the eggplant with lime juice (lemon works too) and rub with garlic.
  • Season the eggplant with any spices you like (a ready-made vegetable blend works well). Svan salt — a well-known Georgian seasoning — pairs beautifully with eggplant; if you use it, you won't need to add any more salt. Using other spices instead? Add a little salt to the vegetables (if they were already salted to remove bitterness, you can skip this or go by taste). Heat the grill pan over medium heat. Once it's good and hot, lay the eggplant rounds on it and cook for 4–5 minutes. Flip them and cook the other side for another 4–5 minutes. Transfer the finished eggplant to a nice platter. Grill the eggplant in batches until all the rounds are done. Serve hot, sprinkled with herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Dry spices - 240  kcal/100g
  • Fresh frozen packaged soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Lime juice - 10  kcal/100g

Similar recipes

Related and additional categories: