Description

This incredibly easy and delicious eggplant recipe comes together in only 15 minutes! Thinly sliced eggplant is smeared with garlic and herbs after it has been delicately pan fried.

Ingredients

Scale

4 baby eggplants sliced thinly (about 1/2 an inch thick.*)
6 garlic cloves (minced finely on microplane)
3 tbsp chopped parsley
zest off of 1/2 a lemon
a pinch or more of red chili flakes
4 tbsp of olive oil
vegan butter flavored pan spray
salt and pepper to taste

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Instructions

Combine olive oil, garlic, parsley, lemon zest and chili flakes in a small pot. Heat over low heat to infuse the oil with flavor. This will only take 5 minutes or so, it is crucial that you do not allow the mixture to boil or you run the risk of burning the garlic.
Heat up a large pan or a griddle* over medium-high heat and spray with the pan spray.
Lay out the eggplant slices so they do not overlap and can cook evenly. Season with salt and pepper.
After 3-4 minutes, flip over to the other side and season the other side with salt and pepper. Cook for 3 minutes.
With a pastry brush or a spoon, brush on the gremolata.
Serve immediately.

Notes

1. You can use Japanese eggplants or regular eggplants as well. I just love baby eggplants and they happened to be on sale this week at the grocery store.
2. I really loved using my griddle for make these. I was able to cook them quickly and evenly and used minimal oil.

Category: Vegan
Cuisine: American