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–+ servings
a large bowl of cooked eggplant and peppers.
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5 from 2 votes

Mini Eggplant Recipe

A delicious veggie side dish, this Mini Eggplant recipe is the best!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 322kcal
Author: Paige

Ingredients

  • 6-8 Japanese Eggplant, sliced 1/2" thick about 6 cups total
  • 2 Red Anaheim Chili's, seeds removed, sliced thin
  • ⅓ cup Red Onion sliced thin
  • ½ cup Olive Oil
  • 1 teaspoon Salt, flaky sea salt preferrably like Maldon
  • ½ teaspoon Lemon Pepper
  • ½ teaspoon Garlic Powder
  • 2 tablespoon Olive oil for the skillet
  • 1 cup Greek Yogurt, plain
  • 3 tablespoon Pine Nuts, toasted see recipe notes
  • 3 sprigs Thyme, fresh plus more for serving
  • 2 tablespoon Italian (flat leaf) Parsley, chopped
  • 1 teaspoon Lemon Juice, fresh squeezed, for serving

Instructions

  • Add eggplant, chili and onion to a medium sized bowl
    Add the 1/2 cup olive oil, 3 sprigs of thyme, salt, pepper and garlic powder. Toss to coat the ingredients. Let the mixture sit for 10 minutes
  • Heat 1 tablespoon of the olive oil in a large, heavy skillet on medium-high heat.
    Add the eggplant mixture, in two or three batches if necessary, to place in an even layer without crowding. Add a bit more olive oil to the pan with each batch.
    Cook the eggplant, peppers and onion undisturbed for 3-4 minutes or when the edges are nicely brown and caramelized. Turn with tongs and continue to cook the other side for another 4 minutes or so.
  • Put the batches together in a bowl and add the fresh parsley and thyme. Add the lemon juice and toss very lightly to coat combine
  • To serve, smear a generous tablespoon of plain greek yogurt on the plate, and place some of the eggplant mixture on top. Add some flaky sea salt, another drizzle of olive oil and some toasted pine nuts.

Notes

  • Toast pine nuts by putting them in a dry skillet on medium high heat.  Shake the pan occasionally, and watch closely to take the skillet off the heat as soon as you see the pine nuts start to turn color.  Keep shaking the pan, as they will continue to cook off the heat (and very quickly!)
  • You can serve this eggplant dish on a large platter too, and offer the yogurt on the side.

Nutrition

Calories: 322kcal | Carbohydrates: 18g | Protein: 7g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 470mg | Potassium: 635mg | Fiber: 8g | Sugar: 10g | Vitamin A: 491IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 1mg