This delicious and light eggplant dish combines crispy fried eggplant slices with a creamy bean and walnut garlic spread, topped with tender roasted green peppers and fresh parsley. The preparation focuses on minimizing oil absorption by properly drying and salting the eggplants, creating a crisp texture that pairs beautifully with the rich and nutty filling. This Mediterranean-style dish is perfect as a vegetarian appetizer, light lunch, or elegant dinner party plate.
Total Time
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Preparation Time: 45 minutes (includes resting)
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Cooking Time: 25 minutes
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Total Time: 1 hour 10 minutes
Yield: 4 servings
Cuisine: Mediterranean / Georgian-inspired
Ingredients (in Cups and Grams)
For the Eggplants:
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1 large aubergine (eggplant), sliced thinly
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Salt, for sweating
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Vegetable oil, for frying (enough to cover 1 cm in a frying pan)
For the Bean-Walnut Spread:
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200 g (7 oz / 1 cup) cooked white beans (or canned, drained)
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150 g (5.3 oz / 1 heaping cup) walnuts
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1 garlic clove
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3 tablespoons vegetable oil
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Salt and black pepper, to taste
For the Peppers and Garnish:
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1–2 green peppers
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Fresh parsley, chopped
Instructions
1. Prepare the Eggplant Slices
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Slice the eggplant into thin rounds or lengthwise strips (about 0.5 cm thick).
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Salt both sides well and let rest in a colander for 30–40 minutes to release moisture and bitterness.
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After resting, rinse off the salt and pat the slices completely dry with a towel or paper napkins.
2. Roast the Green Peppers
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Place whole green peppers in the microwave and heat on high for 7–8 minutes until soft and blistered.
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Let cool slightly, then peel off the skins and remove the seeds.
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Slice into thin strips and set aside.
3. Make the Bean-Walnut Spread
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In a food processor or blender, combine cooked beans, walnuts, garlic, vegetable oil, salt, and pepper.
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Blend until smooth and creamy.
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Adjust seasoning to taste. If too thick, add a little water or oil to loosen the texture.
4. Fry the Eggplant
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In a large pan, heat enough vegetable oil to cover the bottom about 1 cm deep.
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The oil should be hotter than usual frying temp—this helps reduce oil absorption.
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Fry the eggplant slices in batches until golden brown on both sides.
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Drain on paper towels to remove excess oil.
5. Assemble the Dish
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Spread a generous spoonful of the bean-walnut filling on one side of each eggplant slice.
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Top with a strip or two of roasted green pepper.
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Optionally, roll the eggplant slices or stack them into layered bites.
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Garnish with fresh parsley before serving.
Serving Suggestions
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Serve as a starter or appetizer with pita bread or lavash.
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Add to a mezze platter with hummus, olives, and pickles.
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Enjoy warm or chilled—great as a make-ahead dish.
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Drizzle with a little pomegranate molasses for a sweet-tart finish.
Cooking Tips
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Drying the eggplant thoroughly is key to light, non-greasy results.
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Toast the walnuts before blending for a deeper flavor.
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Use a mandoline for uniform eggplant slices.
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Add a pinch of coriander or cumin to the spread for an earthy boost.
Nutritional Benefits
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Eggplant: Rich in fiber and antioxidants, supports heart and digestive health.
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Beans: Provide plant-based protein, iron, and complex carbs.
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Walnuts: High in omega-3 fatty acids and brain-boosting nutrients.
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Garlic & Parsley: Offer immune-supporting and anti-inflammatory properties.
Dietary Information
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Vegan: Yes
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Gluten-Free: Yes
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Dairy-Free: Yes
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Nut-Free: No (can substitute sunflower seeds or omit walnuts)
Nutritional Facts (Per Serving, Approximate)
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Calories: ~280
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Protein: 7 g
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Carbohydrates: 18 g
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Fat: 21 g
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Fiber: 6 g
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Sodium: ~250 mg
Storage
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Not recommended due to changes in texture.
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Reheat: Serve at room temperature or gently warm in the oven.
Why You’ll Love This Recipe
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Light and Satisfying: A rich vegetarian dish without being heavy.
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Flavor-Packed: Earthy eggplant, creamy filling, and sweet roasted peppers.
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Great for Entertaining: Elegant, colorful, and make-ahead friendly.
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Healthy: Full of fiber, healthy fats, and plant-based nutrients.
Conclusion
These Fried Eggplant Slices with Bean-Walnut Spread and Roasted Peppers are the perfect example of how simple, wholesome ingredients can create extraordinary flavor. Crispy yet light, creamy yet fresh, it’s a dish that brings a taste of the Mediterranean to your table with every bite. Great as an appetizer or main, this recipe is sure to impress both vegetarians and meat lovers alike.
Frequently Asked Questions (FAQs)
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Can I bake the eggplant instead of frying?
Yes, brush slices with oil and bake at 200°C (400°F) for 20–25 minutes, flipping once. -
What kind of beans can I use?
Cannellini, navy, or great northern beans work well for a smooth texture. -
Can I make the spread in advance?
Yes, prepare up to 3 days ahead and store in the fridge. -
Can I use red or yellow peppers instead?
Absolutely! Use your favorite sweet pepper variety. -
How do I prevent eggplant from absorbing too much oil?
Salt, drain, and dry well. Use hot oil and fry quickly. -
What can I serve this with?
Flatbread, rice pilaf, or a fresh tomato-cucumber salad. -
Is this dish freezer-friendly?
Not ideal—eggplant and bean textures change after freezing. -
Can I add herbs to the spread?
Yes, try adding fresh cilantro, mint, or basil for variation. -
Can I use a different nut instead of walnuts?
Yes, almonds or cashews can be used, though the flavor will change. -
Is this dish good for meal prep?
Yes! Great cold or reheated and stays flavorful for several days.