RecipesSide DishesGluten FreeLow CarbPareveVegan

Sautéed Eggplant

Name: Sautéed Eggplant
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 2 teaspoons extra virgin olive oil; 1 medium eggplant (cut into 1-inch dice); 1 teaspoon Jamie Geller Sumac; 1 teaspoon Jamie Geller Za'atar; Kosher salt; Freshly ground black pepper

Jamie Geller • Nov 23, 2016 (Updated: Dec 29, 2020)Comment Jump to Recipe

Serve this Sautéed Eggplant with a whole grain as a side, on top of a bowl of hummus, or alongside our Over the Top Hummus Bar.

Sautéed Eggplant

Prep Time 5

Cook Time 12

Total Time 17

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Servings

Ingredients

2 teaspoons extra virgin olive oil
1 medium eggplant cut into 1-inch dice
1 teaspoon Jamie Geller Sumac
1 teaspoon Jamie Geller Za’atar
Kosher salt
Freshly ground black pepper

Instructions

Heat evoo in a medium sauté pan over medium heat. Place eggplant in pan and cook for 10 to 12 minutes, until brown on all sides.
Transfer eggplant to a bowl and season with sumac, za’atar, salt, and pepper. Serve with a whole grain as a side or alongside our Over the Top Hummus Bar.

Category: RecipesSide Dishes

Cuisine: Middle Eastern · Israeli

Holidays: Super BowlThanksgiving

Diets: Gluten FreeLow CarbPareveVegan

Styles: Quick & Easy

Spices: SumacZa'atar

About Jamie Geller

Jamie Geller influences millions every day. Known as the “Jewish Rachael Ray” (The New York Times), and the “Queen of Kosher” (CBS) 7-time best-selling author Jamie Geller is the Founder and CEO of Kosher Network international (KNi), the #1 Global Kosher Food Media Company and World’s Most Watched Jewish Food Network with almost 1 Billion Views.Jamie Geller, the creative force behind JamieGeller.com also hosts the Chanukah Cooking Special with Jamie Geller on PBS and Create TV, is a regular on the TODAY Show and has been profiled by Yahoo, Forbes, Family Circle, Cosmopolitan, Chicago Tribune among many other media publications and outlets.One of the most sought-after Jewish food and lifestyle experts worldwide Jamie and “Hubby” live in Israel with their 6 beautiful children. Jamie loves nothing more than sharing Jewish comfort food with friends, family and a worldwide community of food enthusiasts.BUY JAMIE’S BOOKS

Comments

Miriam Gross

May 2, 2017 at 2:20 am

Super delicious! I roasted the eggplant at 425 degrees for about 30 minutes instead of sauteeing. Such great flavor!

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