Cooked to tender perfection in just 15 minutes, this sautéed eggplant is simple to make, full of flavor, and a delicious veggie side that is a perfect addition to almost any meal.

Sauteed diced eggplant in a white serving bowl topped with freshly chopped parsley. There is a metal spoon in the bowl and a striped gray napkin under the bowl. There is a glass of water and stack of plates next to the bowl.

I feel like there are two kinds of people in the world: those who love eggplant and those who passionately avoid it. Until a few years ago, I was a strong eggplant avoider. Not so much anymore….

TNNers, I practice what I preach when it comes to vegetables. I sit here telling you to be openminded about veggies and try them in all sorts of ways before writing them off….so you better believe that I am doing that for myself. And eggplant used to be a big veggie hurdle for me.

Through the years of veggie-loading, I have found ways that I love eggplant. These Vegetarian Eggplant Meatballs are truly amazing and Roasted Eggplant Dip might be my favorite thing to add to a summer snack plate. And through more and more positive eggplant exposures, I have actually started to like eggplant in much simpler forms….like this Garlic Sautéed Eggplant.

Done in just 15 minutes, this sautéed eggplant is a simple and scrumptious addition to any dinner table. The added garlic, onion powder, oregano, salt, and pepper makes this simple side dish sing with flavor and the eggplant (peeled or not, you pick) is cooked to tender perfection in a little oil. While this veggie side is delicious all on its own, it also pairs beautifully with all kinds of of proteins such as chicken, beef, and fish, as well as with other veggies like tomatoes, zucchini, and onions. It is so simple to make and thanks to my visual guides below, even the newest of cooks can confidently make this easy eggplant recipe.

Bonus: this side is made in one skillet and is vegan, vegetarian, plant based, nut free, dairy-free, Whole30, macro friendly, and Paleo. See? The perfect recipe for just about everyone, no matter your eating style or needs.

Ingredients for sauteed eggplant on a white table. There is diced eggplant on a wooden cutting board and ingredients in small white bowls next to it.
Ingredients: diced eggplant, onion powder, garlic, dried oregano, salt, pepper, oil, and optional parsley.

How to cut your eggplant for this recipe

If you are new to cooking eggplant and are feeling a little lost about how to cut one for this recipe, here is a quick visual step-by-step guide…

A person using a large knife to cut the stem off an eggplant.
Use a large knife to cut the stem off of your eggplant.
A person cutting an eggplant lengthwise on a cutting board.
Stand your eggplant up on your cutting board and cutting into 1/2 inch sheets lengthwise.
A person cutting an eggplant into strips with a large knife on a wooden cutting board.
Stack the sheets of eggplant on top of one another and cut lengthwise again into 1/2 inch strips.
A person dicing a whole eggplant on a wooden cutting board with a large knife.
Gather eggplant strips and cut them into 1/2 inch chunks.

How to make this recipe: visual guide

Okay, so now your eggplant is diced to the perfect size, this is how you cook up your sautéed eggplant to tasty perfection.

A person pouring oil from a small white bowl into a large skillet.
Heat the 2 tablespoons of olive oil in a large skillet oven medium heat.
A person pouring diced eggplant from a wooden cutting board into a metal skillet with oil.
Once the oil is hot, add the diced eggplant.
A person pouring seasoning from a small white bowl into a skillet with diced eggplant.
Season with onion powder, salt and pepper. Toss to coat.
A person using a small wooden spoon to scoop minced garlic from a small white bowl into a large metal skillet with sautéed eggplant.
Cook the eggplant, stirring occasionally, for about 10 minutes or until the eggplant is soft and lightly browned. Add the garlic and oregano to the skillet and stir to combine.
Sautéed eggplant in a large metal skillet.
Cook until garlic is fragrant, about 2 minutes.

Other eggplant recipes you will adore

Did you try this simple eggplant recipe and now you’re hungry for more? 

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Sauteed eggplant in a white bowl on a table with a gray stripped napkin. A person is sprinkling freshly chopped parsley over the top of it and there is a stack of white plates in the background.
Enjoy the sautéed eggplant warm, garnished with fresh parsley if desired.
15-Minute Garlic Sautéed Eggplant served in a white bowl
5 from 5 votes

15-Minute Garlic Sautéed Eggplant

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Side Dish
Cooked to tender perfection in just 15 minutes, this sautéed eggplant is simple to make, full of flavor, and a delicious veggie side that is a perfect addition to almost any meal.

Ingredients
 

  • 2 Tablespoons olive oil
  • 1 large eggplant, cut into 1/2 pieces
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • 2-3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • Fresh parsley, optional garnish

Instructions
 

  • Heat the 2 tablespoons of olive oil in a large skillet oven medium heat.
  • Once the oil is hot, add the diced eggplant and season with onion powder, salt and pepper. Toss to coat.
    A person pouring diced eggplant from a wooden cutting board into a metal skillet with oil.
  • Cook the eggplant, stirring occasionally, for about 10 minutes or until the eggplant is soft and lightly browned.
  • Add the garlic and oregano to the skillet and stir to combine. Cook until garlic is fragrant, about 2 minutes.
    A person using a small wooden spoon to scoop minced garlic from a small white bowl into a large metal skillet with sautéed eggplant.
  • Enjoy the sautéed eggplant warm, garnished with fresh parsley if desired.