Melt-in-Your-Mouth Butter-Seared Eggplant
Melt-in-Your-Mouth Butter-Seared Eggplant
Simple and Delicious Butter-Seared Eggplant Recipe
Discover the exquisite taste of butter-seared eggplant, a simple yet elegant dish that transforms humble eggplant into a culinary delight. This recipe brings out the best in eggplant, creating a tender, slightly chewy texture with a rich, buttery aroma. Perfect for a quick weeknight side dish, an impressive appetizer, or part of a larger meal. Get ready to savor every bite!
Ingredients- 2 medium eggplants
- 2 Tbsp unsalted butter
- 0.2 tsp salt
- 0.1 tsp black pepper
Cooking Instructions
Step 1
Begin by washing the eggplants thoroughly. Slice each eggplant in half lengthwise, then cut each half into 2-3 bite-sized pieces. To help the butter and seasonings penetrate deeply, carefully score the cut surfaces with a knife in a crosshatch pattern, resembling a honeycomb.
Step 2
Heat a non-stick skillet over medium heat. Add the 2 tablespoons of unsalted butter and let it melt completely. Keep an eye on the butter to prevent it from burning; a gentle sizzle and fragrant aroma indicate it’s ready.
Step 3
Carefully place the scored eggplant pieces, cut-side down, into the melted butter in the skillet. Allow them to sear, listening to the satisfying sizzle. Cooking over medium heat ensures the eggplant cooks through without burning the exterior.
Step 4
Once the scored side of the eggplant has turned a beautiful golden brown, flip each piece over to cook the other side until similarly golden. After both sides are nicely seared, sprinkle the 0.2 tsp of salt evenly over the eggplant. Salt not only seasons but also enhances the natural sweetness of the eggplant.
Step 5
Finish by lightly seasoning the eggplant with 0.1 tsp of black pepper, or to your taste. The pepper adds a subtle warmth and balances the richness of the butter.
Step 6
Arrange the beautifully seared butter eggplant on a serving plate. This dish is best enjoyed warm. For an extra touch, you can garnish with a sprinkle of chopped parsley.
