Garlic Lover’S Eggplant

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Servings: 8 Difficulty: Advanced
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Crispy, golden eggplant slices coated in a savory garlic-herb batter and pan-fried to perfection.
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This Garlic Lover’s Eggplant dish transforms humble vegetables into a crispy, aromatic delight. The eggplant slices are salted to remove bitterness, then dipped in a rich batter infused with fresh garlic, oregano, and black pepper. Pan-fried in a blend of olive and salad oil until golden brown, each bite offers a satisfying crunch on the outside and tender, flavorful flesh within. The addition of sauted garlic cloves in the oil infuses the frying fat with intense aroma, elevating the entire dish. It serves as an excellent vegetarian appetizer, a light main course, or a robust side dish for Mediterranean-themed meals. Simple to prepare with pantry staples, this recipe delivers a comforting, restaurant-quality flavor that pairs beautifully with a fresh salad or crusty bread.

Garlic Lover's Eggplant recipe image
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Garlic Lover’S Eggplant

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 176.0

Description

This Garlic Lover's Eggplant dish transforms humble vegetables into a crispy, aromatic delight. The eggplant slices are salted to remove bitterness, then dipped in a rich batter infused with fresh garlic, oregano, and black pepper. Pan-fried in a blend of olive and salad oil until golden brown, each bite offers a satisfying crunch on the outside and tender, flavorful flesh within. The addition of sauted garlic cloves in the oil infuses the frying fat with intense aroma, elevating the entire dish. It serves as an excellent vegetarian appetizer, a light main course, or a robust side dish for Mediterranean-themed meals. Simple to prepare with pantry staples, this recipe delivers a comforting, restaurant-quality flavor that pairs beautifully with a fresh salad or crusty bread.

Ingredients

Directions

  1. Cut eggplants into 1/2-inch slices.
  2. Place slices in a single layer on paper towels and sprinkle with salt. Set aside for 30 minutes.
  3. Pat the eggplant slices dry with paper towels to remove excess moisture.
  4. Press 6 garlic cloves into a mixing bowl.
  5. Add flour, buttermilk baking mix, oregano, black pepper, and the slightly beaten egg to the bowl.
  6. Add enough water to the mixture to create a batter with the consistency of pancake batter.
  7. Pour equal parts olive oil and salad oil to a depth of 1/4 inch into a skillet.
  8. Heat the oil over medium heat.
  9. Crush 4 garlic cloves with the flat edge of a knife and add them to the hot oil.
  10. Saut the garlic cloves until lightly browned, pressing them against the sides of the pan to release flavor.
  11. Remove the browned garlic cloves from the pan and set aside.
  12. Coat each eggplant slice thoroughly with the batter.
  13. Fry the coated slices in the hot oil, being careful not to let them brown too quickly or burn.
  14. Cook until golden brown and crisp on both sides.
  15. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 176.0kcal
% Daily Value *
Total Fat 3.4g6%
Saturated Fat 1.1g6%
Cholesterol 93.8mg32%
Sodium 51.4mg3%
Total Carbohydrate 28.8g10%
Dietary Fiber 1.7g7%
Sugars 2.4g
Protein 8.0g16%

* 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, garlic, vegetarian, mediterranean, fried, appetizer, side dish, oregano, batter, crispy, pan-fried, garlic lover, easy recipe, healthy, vegetable, snack, herb, crunchy, comfort food, quick meal
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