Fried Eggplants with Garlic
Garlic Fried Eggplant
Tender pan-fried eggplant slices finished with garlic, parsley, and a bright splash of vinegar.
Nutrition (per serving)
Fried eggplants with garlic is a direct, satisfying way to turn a few vegetables into a deeply savory side dish. Salting the slices first draws out moisture, so the eggplant browns more evenly and takes on less oil in the pan.
The garlic is not fried until dark or bitter. Instead, it is stirred with vinegar, parsley, and a little salt, then spooned over the hot eggplant so the heat blooms the garlic and seasons every slice.
Serve the dish warm, at room temperature, or lightly chilled after the flavors have settled. It fits beside grilled meat, roasted fish, beans, rice, flatbread, or a spread of small plates.
Choose eggplants that feel heavy for their size and have taut, glossy skin. Medium eggplants are easier to slice and fry than very large ones, and they usually have fewer seeds.
Ingredients
- Medium Eggplants:2
- Kosher Salt:1 1/2 tsp
- Olive Oil:1/2 cup
- Garlic Cloves, Finely Minced:4
- Red Wine Vinegar:2 tbsp
- Fresh Parsley, Chopped:1/4 cup
- Black Pepper:1/4 tsp
- Lemon Wedges for Serving:4
Instructions
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Trim the eggplants and slice them crosswise into 1/2-inch rounds.
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Arrange the slices on a tray, sprinkle both sides with 1 teaspoon kosher salt, and let them stand for 15 minutes.
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Pat the eggplant slices very dry with paper towels, pressing gently to remove surface moisture.
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Stir the minced garlic, red wine vinegar, parsley, black pepper, and remaining 1/2 teaspoon kosher salt together in a small bowl.
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Heat 1/4 cup olive oil in a large skillet over medium-high heat until it shimmers.
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Fry half of the eggplant slices for 3 to 4 minutes per side, until browned at the edges and tender in the center.
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Transfer the cooked slices to a paper towel-lined plate, add the remaining oil to the skillet, and fry the remaining eggplant the same way.
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Layer the hot eggplant on a serving plate, spoon the garlic-parsley vinegar mixture over the top, and rest for 5 minutes before serving with lemon wedges.
Tips & Notes
- Keep the oil hot enough that the eggplant sizzles as soon as it touches the pan; cool oil makes the slices greasy.
- Do not overcrowd the skillet, because crowded slices steam instead of browning.
- For a milder garlic flavor, let the minced garlic sit in the vinegar for 10 minutes before spooning it over the eggplant.
- Leftovers keep well in the refrigerator for up to 3 days and are best served at room temperature.
