Best Fried Eggplant Recipe with Tomatoes (2024)

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.

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.

What's the best oil to fry vegetables?

To fry vegetables, you need a type of oil that has a higher smoking point. I suggest using extra virgin 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.

Should I peel the eggplants before frying?

If the it is fresh and the skin is not too thick, I suggest you keep it. I used fresh Italian eggplants that have very thick 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.

• ▢ 2 Italian eggplants
• ▢ 5 tablespoon olive oil divided
• ▢ 4 roma tomatoes
• ▢ 4 cloves garlic peeled
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon Aleppo pepper
• ▢ ¼ cup fresh parsley chopped

Yogurt sauce

• ▢ 1 cup plain yogurt
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon dried mint

• Wash the eggplants and slice them into ½-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.

• 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 olive 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.