Pan Seared Baby Eggplants

Pan Seared Baby Eggplants

If you dislike eggplant for any reason, give these babies a try. You may be surprised. If you like eggplant, you will absolutely LOVE this recipe. Baby eggplants can be found at farmers’ markets and almost all asian/Indian grocery stores. Unlike their larger counterparts, baby eggplants are very tender, more flavorful and just so darn cute. Try this very easy recipe.

Pan Seared Baby Eggplants

Print Recipe
Serves: 2


  • 10 baby eggplants
  • 1/4 cup of sunflower or olive oil
  • For the Marinade:
  • 1 tbs organic sunflower or olive oil for marinade
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • 2 tsp real salt
  • 1 tbs fresh lemon juice, divided



Wash and pat dry the eggplants. Using a paring knife, cut them in quarters, be careful as to not cut through the stem part. This way the eggplants will remain intact while cooking.


In a small bowl, mix oil, all the spices, salt and 1 tbs lemon juice. Mix well.


Using a small tea spoon, drizzle 1/2 a tsp of marinade inside each eggplant and rub to coat evenly. Marinade all the eggplants and set aside.


On medium high heat, heat 1/4 cup of oil in a shallow pan. Once the oil is hot, about 5 minutes, add the eggplants to the pan. Don't crowd the pan.


Turn each eggplant about every 2 minutes, for 6 minutes or so. Do this until all sides look cooked and eggplants are soft.


Remove from the pan, sprinkle the remaining lemon juice, serve hot!

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