Fried Eggplant

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Servings: 4 Difficulty: Intermediate
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Crispy, golden-brown eggplant slices with a tangy lemon kick
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This classic Middle Eastern-style fried eggplant offers a delightful contrast between a crunchy breadcrumb crust and tender, juicy interior. The eggplant is first treated with lemon juice and salt to draw out bitterness and excess moisture, ensuring the flesh stays firm and flavorful. Coated in a seasoned egg wash and dried breadcrumbs, the slices are pan-fried in butter or oil until golden brown. The result is a savory, comforting side dish that pairs perfectly with hummus, falafel, or as a vegetarian main. It’s a simple, rustic recipe that brings warmth and homemade charm to any table, requiring just a few pantry staples to create a memorable meal.

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Fried Eggplant

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 396.1

Description

This classic Middle Eastern-style fried eggplant offers a delightful contrast between a crunchy breadcrumb crust and tender, juicy interior. The eggplant is first treated with lemon juice and salt to draw out bitterness and excess moisture, ensuring the flesh stays firm and flavorful. Coated in a seasoned egg wash and dried breadcrumbs, the slices are pan-fried in butter or oil until golden brown. The result is a savory, comforting side dish that pairs perfectly with hummus, falafel, or as a vegetarian main. It&# 226;ÂÂs a simple, rustic recipe that brings warmth and homemade charm to any table, requiring just a few pantry staples to create a memorable meal.

Ingredients

Directions

  1. Peel the eggplant and slice it into thin rounds.
  2. Sprinkle the slices with lemon juice and 1 1/2 teaspoons of salt.
  3. Let the eggplant stand for 30 minutes to draw out moisture.
  4. Rinse the slices thoroughly with cold water.
  5. Drain the eggplant slices and pat them dry with paper towels.
  6. In a shallow bowl, beat the egg, pepper, and the remaining 1 teaspoon of salt together.
  7. Place the dried breadcrumbs in a separate shallow dish.
  8. Dip each eggplant slice first into the egg mixture, then coat evenly with breadcrumbs.
  9. Heat the fat or butter in a large skillet over medium-high heat.
  10. Fry the coated eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side.
  11. Transfer fried slices to a plate lined with paper towels to drain excess oil.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 396.1kcal
% Daily Value *
Total Fat 19.8g31%
Saturated Fat 11.0g56%
Cholesterol 89.6mg30%
Sodium 12706.3mg530%
Total Carbohydrate 47.7g16%
Dietary Fiber 5.0g20%
Sugars 1.5g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, fried, aubergine, vegetarian, side dish, middle eastern, lemon, breadcrumbs, crispy, pan-fried, easy, homemade, comfort food, plant-based, dinner, lunch
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