Fried Eggplant Recipe with Tomatoes
This fried eggplant recipe is simple and makes the perfect side dish for grilled meat. Follow along to see how to fry eggplants without using too much oil.
Servings: 6 servings
Ingredients
- 2 Italian eggplants
- 5 tbsp Canola oil divided
- 4 roma tomatoes
- 4 cloves garlic peeled
- 1 tsp salt
- 1 tsp Aleppo pepper
- 1/4 cup fresh parsley chopped
Yogurt sauce
- 1 cup plain yogurt
- 1/2 tsp salt
- 1 tsp dried mint
Instructions
- Wash the eggplants and slice them into 1/2-inch thick pieces.
- Place the eggplants on a baking sheet and generously sprinkle with salt on both sides. Let the eggplant sit for 45 minutes to one hour to "sweat out" the bitter liquid.
- Pat dry the eggplants on both sides with kitchen paper towel. Heat 3 tablespoons olive oil in a non stick pan over medium heat.
- Once the oil is shimmery, fry the eggplant slices for about 4 minutes on each side until golden and cooked. If your pan is small, fry the eggplants in batches.
- Take the eggplants out of the pan and place them on a kitchen towel to absorb the excess oil.
- Cut the roma tomatoes in half. Heat one tablespoon olive oil in the same pan.
- Fry the tomatoes for 2 minutes on each side. Set them aside.
- In a small pan, heat the remaining one tablespoon olive oil. Thinly slice the garlic cloves. Fry the garlic slices with Aleppo pepper until golden and crispy.
- Place the fried eggplants in a platter and top them with fried tomatoes and fried garlic.
- Serve with yogurt sauce.
Yogurt sauce
- Mix all the ingredients in a bowl. Serve with fried eggplant.
Video
Notes
- You can use any type of eggplant such as globe and graffiti for this recipe.
- Don't skip salting the eggplants, this step will make the eggplant more delicious and will also result in using less oil.
- To fry the eggplants, you can use canola oil or avocado oil.
- You can also freeze this dish. Once the fried 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.
Nutrition
Calories: 141kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 610mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 703IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg