Eggplant – Antipasti

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Halve the aubergine lengthways and cut each half into slices about 0.5 cm to 1 cm thick. They can also be cut into slices without halving. Spread the aubergine slices on a plate and season with a little salt. Let it steep for 10 minutes.
Heat the oil in a large, coated pan, turn the heat down to the lowest level and pour in the aubergine slices. The pan must be covered immediately with the pan lid. Let something stew.
When the slices turn brown, turn them over and continue to fry with the pan lid closed. In addition, so that the eggplants do not get dry, about 2-3 tablespoons of water must be poured over the vegetables or on the bottom of the pan.
Cook the aubergine slices with salt, pepper and, if you like, dry rosemary and deglaze with the balsamic vinegar or a mixture of balsamic vinegar and 1 teaspoon agave syrup or some sweetener in the pan and reduce a little without the lid.
Arrange on a plate and enjoy warm or cold.
This is a low-calorie and low-fat variant for the tasty preparation of the otherwise rather high-fat starter.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.