Quick Pan-Fried Eggplant with Garlic and Tomatoes
A light, fragrant vegan vegetable side dish! A very tasty quick way to cook pan-fried eggplant with garlic. Serve with toasted bread. Add zucchini, peppers, or olives for new notes.
Updated : 24 February, 2026
Easy
About 30 min.
Ingredients
400 grams
Eggplant
400 grams
Tomato
100 grams
Olive oil
to taste
Basil
1
Garlic
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to quickly fry eggplant with garlic in a pan? First, prepare all the necessary ingredients. Instead of olive oil, I used regular neutral vegetable oil.
Step 2
Wash the eggplants in clean water and pat dry with a kitchen towel. Trim off the ends on both sides and slice the eggplants into rounds about 0.5-0.8 mm thick. If your eggplants are large and thick, cut each round in half or into quarters.
Step 3
Heat some vegetable oil in a skillet until hot. Fry the eggplant on both sides until a nice golden crust appears.
Step 4
Remove the eggplant with a slotted spoon or a fork and place on paper towels to get rid of excess oil.
Step 5
Meanwhile, prep everything else. Peel the garlic. Rinse the tomatoes and basil under running water and pat dry. I used a few cherry tomatoes in this recipe.
Step 6
Cut the garlic in half, chop the basil. Cut each tomato in half, remove the stem attachment, then slice into small wedges.
Step 7
In a clean skillet, heat 2-3 tbsp olive oil or vegetable oil and sauté the garlic until golden.
Step 8
Remove the garlic - it has done its job, flavoring the oil. Add the tomatoes and basil to the skillet. Simmer for about 5-7 minutes, stirring gently from time to time.
Step 9
Add the fried eggplant to the tomatoes, season with salt and pepper to taste, and stir again. Reduce the heat to slightly below medium and simmer the vegetables for 5-10 minutes. Stir occasionally so nothing burns, and do it carefully to keep the pieces intact and not turn the dish into mush.
Step 10
Sprinkle the finished eggplant with tomatoes with fresh herbs, if desired. Basil, parsley, dill, or green onion work well. Ready to serve!
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