Pan fried Eggplant

Eggplants are delicious. It is one of those fleshy vegetables, when cooked right, is delicious in all foods. It can be used in a curry, as an add on to sandwiches, to make a delicious Mediterranean dip, as a puree and so on. It is such a versatile vegetable, but as I have said before, sometimes the simplest recipes are the tastiest. This is one of those recipes.

Crisscross sections are made on the fleshy side of the eggplant, seasoned with salt and pepper and roasted on the pan for about 10 minutes on medium heat on both sides with some oil and fish sauce (use soy sauce as a veg alternative). It is topped off with some melted pepper jack cheese and some red chili flakes.

It’s that easy. It can be eaten as a steak on it’s own or cut into small pieces and wrapped with a tortilla and some sauces. Delicious and beautiful and oh so easy!