Description

Eggplant, also known as aubergine, is one of the most versatile vegetables that can be transformed into a myriad of delicious dishes. Among these, pan-fried eggplant holds a special place due to its rich, velvety texture and the way it absorbs flavors effortlessly. However, traditional pan-fried eggplant recipes often require a significant amount of oil, as eggplants act like sponges and soak up fat quickly.

Ingredients

Scale

Main Ingredients

1 large eggplant (about 500 grams), sliced into 1/2-inch rounds
1 teaspoon salt (for sweating the eggplant)
1 tablespoon olive oil (or less, as needed)

Seasoning

1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional, for a smoky flavor)
1/4 teaspoon black pepper
A pinch of chili flakes (optional, for heat)

For Serving (Optional)

Fresh parsley or cilantro, chopped
A squeeze of fresh lemon juice
Yogurt or tahini sauce for dipping

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Instructions

Prepare the Eggplant:
Wash the eggplant thoroughly and slice it into uniform ½-inch thick rounds. Sprinkle both sides of the slices with salt and place them in a colander. Let the eggplant sweat for 20-30 minutes to draw out excess moisture and reduce bitterness.
Rinse and Pat Dry:
Rinse the salted eggplant slices under cold water to remove excess salt. Pat them dry thoroughly with a kitchen towel or paper towel. This step is crucial for achieving a crispy texture.
Season the Slices:
In a small bowl, mix garlic powder, smoked paprika, black pepper, and chili flakes. Lightly sprinkle the seasoning mixture on both sides of each eggplant slice.
Heat the Pan:
Heat a non-stick skillet or cast-iron pan over medium heat. Drizzle a small amount of olive oil (about 1 tablespoon) and spread it evenly using a brush or paper towel. Alternatively, use a cooking spray for an even lighter option.
Cook the Eggplant:
Arrange the slices in a single layer on the hot pan. Cook for 4-5 minutes on one side, pressing lightly with a spatula to ensure even cooking. Flip the slices and cook for another 4-5 minutes until both sides are golden brown and slightly crispy. Add a splash of water to the pan if the eggplant starts to stick.
Serve and Enjoy:
Transfer the cooked eggplant to a serving plate. Garnish with fresh parsley or cilantro and a squeeze of lemon juice. Serve warm with your favorite dipping sauce or as a side to your main dish.

Prep Time: 15mins
Cook Time: 10mins