Best Fried Eggplant Recipe with Tomatoes

Fried eggplant with tomatoes are the easiest side dish. Fresh eggplant and tomatoes fried to perfection and are topped with crispy garlic.

If you love eggplant recipes and are looking for new ways to make eggplants, this is going to be your new favorite recipe. Eggplant is such a versatile vegetable that you can make in many different ways, from eggplant caponata and Greek eggplant dip to moussaka. This fried eggplant recipe is an easy recipe that you can make as a simple meal or when you have friends over. 

Turkish fried eggplant (Kizartmis patlican)

This is a classic Turkish appetizer or side dish that people usually make at home. Sometimes, fried green peppers are also added to the dish. Kizartmis means fried and patlican means eggplant. Turkish people love to serve it as a side dish to grilled meat because it’s very simple to make and the flavors compliment each other pretty well.

What kind of eggplant is best for frying?

Almost any kind of eggplants would work in this recipe. I have made this recipe using Italian eggplants and globe eggplants. You can also use graffiti eggplant for this recipe. If using Chinese eggplant, peel them in strips and cut them in half lengthwise. Then proceed with the recipe. 

Best oil for frying

To fry vegetables such as eggplants, you need a type of oil that has a higher smoking point. I suggest using olive oil or avocado oil for frying. Keep in mind that the oil shouldn’t smoke when it comes to frying. It simply needs to be hot and shiny. 

How to make fried eggplant recipe

1. Salt the eggplant: Slice the eggplant and place them on a baking sheet. Generously sprinkle with salt and let it sit to “sweat”. This would take about 45 minutes to one hour. 
2. Fry the garlic: Heat some oil in a pan over medium heat. Thinly slice the garlic cloves and fry them in the oil until golden and crispy. 
3. Fry the eggplant: Once the eggplants have sweated out the liquid, pat dry them with a paper towel completely. Heat olive oil in a pan and fry the eggplants for about 4 minutes on each side until they are golden and fully cooked. 
4. Fry the tomatoes: Take the eggplants out of the pan and heat some more oil in the same pan. Cut the tomatoes in half and fry them for about 3 minutes on each side until charred and cooked. 
5. Assemble: Place the fried eggplants on a platter and top them with fried tomatoes and crispy garlic. Serve with the easy yogurt sauce.

How do you keep fried eggplants from getting soggy?

Eggplants get soggy if they contain too much oil after cooking. Make sure you fry the eggplants on a medium high heat and not low heat. Once you fry the eggplants, place them on a kitchen paper towel to get rid of the excess oil. 

What goes good with fried eggplant?

Essentially, fried eggplant and tomatoes are served with a simple yogurt sauce made with yogurt, salt and dried mint. It makes a wonderful side dish to dishes such as beef shish kabob or shish tawook. You can also serve it with some Turkish bulgur pilaf as a complete vegetarian dinner.  

Can I freeze fried eggplant?

While raw eggplant doesn’t freeze well, fried eggplant freezes beautifully. My mom used to have fried eggplant in the freezer for Persian eggplant stew and she would use it regularly. Once the eggplant is at room temperature, place the slices in a freezer bag and freeze for up to three months. To use, thaw them in the fridge overnight and then heat them with a drizzle of olive oil in a non stick pan. 

A few notes and tips to make this recipe

• Should I peel the eggplants before frying? If the eggplant is fresh and the skin is not too thick, I suggest you keep it. I used fresh Italian eggplants that have very thing skin and I kept them on for a pop of color as well. Since we are frying the eggplants until they’re soft, they’re easier to flip and handle with the skin on.
• You can definitely make air fried eggplant slices for this recipe. Brush both sides of the eggplants with olive oil and place them in the air fryer basket. Make sure not to overcrowd the basket. Air fry the eggplant at 400ºF for 18 minutes, flip the slices halfway through. I don’t recommend air frying the tomatoes and garlic. 
• Serve this dish with a plain yogurt sauce for more flavor. Simply mix one cup plain yogurt, salt and dried mint in a small bowl and drizzle it over the fried eggplants and tomatoes. 
• This recipe is heavy on garlic and perfect for garlic lovers. If you’re not a garlic fan, you can reduce the amount mentioned in the recipe. 
• It’s important to keep an eye on the oil and not to overheat it. You don’t want the oil to be smoking, but simply get hot and shiny.