clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sauteed eggplant

Easy Sauteed Eggplant

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


This sauteed eggplant is simple and irresistible! It comes out tender and perfectly seasoned with garlic and oregano.


  • 1 large eggplant (about 1 ½ pounds), chopped into 3/4” inch pieces
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • Optional: Grated Parmesan cheese, red pepper flakes, and finely chopped fresh parsley, to garnish


  1. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the eggplant. Sauté for 5 minutes, stirring often so the eggplant doesn’t stick (the pan will be pretty dry, but this is as expected). Add the garlic powder, dried oregano and salt. Saute another 3 to 5 minutes until the largest pieces are browned and tender (keep in mind sauteed eggplant will have a little more texture to it than roasted eggplant*).
  2. Taste and add more salt if desired. Remove the eggplant to a bowl. Garnish with optional chopped fresh parsley, Parmesan cheese and red pepper flakes.


*If you’d like the eggplant to be even more tender, lower the heat and continue to cook a few more minutes, stirring often. The exact timing depends on the size of the eggplant pieces.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Vegetables
  • Diet: Vegan