This a quick and easy one that also meets my daily quota of coloured vegetables.
Tips: I found that using my fingers worked better at getting the seasoning into the eggplant, especially over the rounded, skinned surfaces.
Avoid making the slices too thin, some thickness is needed to get into the ‘meat’ of the eggplant when cooked.
2 Asian eggplants, sliced lengthwise 2″ long, ¼” thick
freshly ground black pepper
2-3 tbsp olive oil
Season eggplant well in garlic, black pepper and oil.
Pan-fry over medium heat in a just a little oil to prevent sticking, allowing to char slightly.
Remove when both sides are charred to your liking.
This is very similar the Filipino Pritong Talong. You can add savoury dip that can be found in the recipe in related post below.