I love fried eggplant. There are few things better than eggplant with vegetables and tahini. I know that eggplant can be baked and sometimes I go that route but sometimes I crave the tastes of my childhood.
My mother used to fry eggplant every Friday and nothing could derail her from this ritual.
But what do you do with the oil? How can you fry eggplant with a reasonable amount of oil without turning the eggplant into an oily sponge? Read on and find out.
2 long eggplants
Is that it?
1. Prepare a plate lined with paper towels.
2. Cut the eggplant into slices. Place enough oil in a pan to cover the entire bottom and fry both sides of the eggplant slices until they are nice and golden. You may need to add more oil halfway through. When both sides are golden, transfer to the plate. If you are making another batch, make sure you prepare another plate lined with paper towels.
3. After half an hour, transfer the eggplant to a new plate with fresh paper towels and place some paper towel on top of the eggplant slices and press gently to absorb any excess oil.
If you have the patience, do this again. You’ll see that less oil comes out each time.
This will reduce the amount of oil in the eggplant when you eat it.
4. Sprinkle with salt and eat with warm pita bread, fresh vegetables and tahini.
5. To bake: Preheat an oven to 180°C. Arrange the eggplant slices on a baking tray lined with greased parchment paper and drizzle with a bit of olive oil. Bake for approx. 30 minutes.
Good to know…
I used to sprinkle salt over the eggplant slices and wait an hour before frying but I stopped doing that a few years ago and I haven’t found the eggplant tastes bitter.
You can make this two days in advance and keep in the fridge.