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Sautéed Eggplant

When shopping for eggplant, select one that is shiny, firm and free of bruises. When you press on it, there should be a little give, but not enough to leave a lasting indent. Once your eggplant is home, store it in the refrigerator, where it should keep for a few days. Don’t slice it until it’s ready to be cooked since cutting it can cause it to spoil sooner.

Servings: 4 | Prep/cook time: 20 minutes


1 medium eggplant
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
¼ cup olive oil


1. Slice eggplant into ¼ inch thick circles. Pat dry with a paper towel.
2. Sprinkle eggplant slices with garlic powder, salt and pepper, on both sides.
3. Heat 1 tbsp. olive oil in skillet over medium heat. Add eggplant slices in single layer. Sauté until browned, approximately 5 minutes on each side.
4. Repeat with remaining sllives, adding 1 tbsp. olive oil each time.