Pan-Fried Eggplant with Garlic and Sherry Vinegar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slices of tender eggplant pan-fried until golden and drizzled with a bright garlic-sherry vinegar sauce. This spanish (vegetarian) ready in about 35 minutes pairs salt, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Spanish cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Lay 1 large sliced eggplant rounds on a baking sheet and sprinkle evenly with 1 tsp salt. Let rest for 20 minutes to draw out bitterness, then pat dry with paper towels.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large nonstick skillet over medium heat until shimmering. Add eggplant slices in a single layer and cook for 4 minutes per side until golden and tender, adding more oil as needed.
  3. Step 3: Remove eggplant and keep warm. In the same skillet, lower heat to medium-low and add 1 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
  4. Step 4: Remove from heat and stir in 2 tbsp sherry vinegar and 1/4 tsp black pepper.
  5. Step 5: Drizzle the garlic-sherry vinegar sauce over the eggplant slices and sprinkle with 2 tbsp chopped fresh parsley before serving warm or at room temperature.

Frequently asked questions

How long does Pan-Fried Eggplant with Garlic and Sherry Vinegar take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Eggplant with Garlic and Sherry Vinegar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Fried Eggplant with Garlic and Sherry Vinegar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Eggplant with Garlic and Sherry Vinegar for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Eggplant with Garlic and Sherry Vinegar vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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