Sautéed eggplant and zucchini is a delicious, healthy side dish packed with vibrant flavors. This simple recipe highlights the natural sweetness of the vegetables, enhanced with olive oil, garlic, and a touch of seasoning. Perfect for pairing with grilled meats, pasta, or enjoyed on its own, this Mediterranean-inspired dish is quick to make and sure to impress!
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with fiber, vitamins, and antioxidants.
- Quick and Easy: Ready in under 20 minutes.
- Versatile: Perfect as a side dish, topping for grains, or part of a main course.
- Mediterranean Flavors: Fresh, light, and aromatic.
How to Make Sauteed Eggplant and Zucchini
With just a handful of fresh ingredients and a few simple steps, this recipe is perfect for weeknight dinners or entertaining guests.
Step-by-Step Instructions
- Prepare Vegetables: Wash and dice the eggplant and zucchini.
- Heat Oil: Heat olive oil in a large skillet over medium heat.
- Sauté Garlic: Add minced garlic and cook for 1 minute until fragrant.
- Cook Vegetables: Add eggplant and zucchini to the skillet. Season with oregano, salt, and pepper.
- Stir and Sauté: Stir frequently and cook for 8-10 minutes until vegetables are tender and lightly browned.
- Garnish and Serve: Remove from heat, garnish with fresh basil or sesame and serve warm.
Variations
- Add Tomatoes: Toss in cherry tomatoes for extra juiciness and color.
- Cheesy Upgrade: Sprinkle with grated parmesan or feta before serving.
- Spicy Kick: Add a pinch of red pepper flakes for heat.
- Herb Infusion: Use thyme or rosemary for a different flavor profile.
Sauteed Eggplant and Zucchini
4
servings10
minutes10
minutesIngredients
1 medium eggplant, diced
2 medium zucchinis, sliced
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Fresh basil or sesame for garnish
Directions
- Dice eggplant and slice zucchini.
- Heat olive oil in a skillet over medium heat.
- Sauté garlic for 1 minute until fragrant.
- Add eggplant and zucchini; season with oregano, salt, and pepper.
- Cook for 8-10 minutes, stirring occasionally, until tender and golden.
- Garnish with fresh basil or parsley and serve warm.
FAQ
1. Can I use other vegetables?
Absolutely! Bell peppers, onions, or cherry tomatoes are great additions.
2. How do I prevent the eggplant from becoming soggy?
Avoid overcrowding the skillet and cook over medium-high heat for even browning.
3. Can I make this dish ahead of time?
Yes! Reheat in a skillet or microwave before serving.
4. Is this recipe vegan?
Yes, this recipe is completely vegan and plant-based.
