pan fried aubergine recipe

Written ByJenny Smyth Posted on
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The Best pan fried aubergine recipe

I’m so excited to share with you my favorite pan-fried aubergine recipe. This dish has been a staple in our household for years, and it’s always a hit with my family and friends. The combination of tender aubergine, flavorful spices, and a crispy exterior is just irresistible.

I love how this recipe is easy to make and requires minimal ingredients, making it perfect for a quick weeknight dinner or a special occasion. Plus, it’s incredibly healthy, with the aubergine providing a boost of vitamins and antioxidants. I often serve it as a side dish, but it’s also delicious as a main course or used in wraps and sandwiches.

One of the best things about this recipe is how versatile it is – you can adjust the spices to suit your taste, and it’s also gluten-free and vegan-friendly. I’ve even made it for my kids’ birthday parties, and they always ask for seconds. It’s truly a crowd-pleaser!

My husband loves how easy it is to make in large quantities, and we often have leftovers that we enjoy for days to come. The key to this recipe is using high-quality ingredients, so don’t be afraid to splurge on fresh produce and good olive oil. It’s worth every penny!

Over the years, I’ve perfected this recipe to make it even more delicious and easier to prepare. I’ve added some new spices and techniques that will take your pan-fried aubergine game to the next level. Trust me when I say that this recipe is going to become your new favorite thing to cook and eat.

Pan Fried Aubergine

4.7 from 1420 votes

Golden brown aubergine slices pan fried in olive oil until tender and caramelized. This simple side dish highlights the natural richness of aubergine with a crisp exterior and creamy interior.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Aubergine

2 large aubergines, sliced into 1/2 inch rounds
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped

👨‍🍳Directions

1Slice the aubergines into 1/2 inch thick rounds.
2Sprinkle both sides with salt and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
3Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat until shimmering.
4Place the aubergine slices in a single layer without overcrowding, cooking for 3 to 4 minutes per side until deep golden brown and tender when pierced with a fork.
5Reduce heat to medium and add the remaining olive oil and minced garlic to the pan.
6Cook for 1 minute until fragrant, then return the cooked aubergine slices to the pan and toss gently to coat.
7Season with black pepper and garnish with fresh parsley.
8Serve immediately as a side dish or over rice for a light meal.

🔧Equipment

Large non-stick frying pan
Spatula
Paper towels
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 590mg🌾Total Carbs: 24g🥦Dietary Fiber: 12g🍬Sugars: 9g🥩Protein: 4g

📝Notes

Salting the aubergine before cooking reduces bitterness and helps achieve a firmer texture. For extra flavor, add a pinch of red pepper flakes or dried oregano with the garlic.

Watch Video Of How Pan Fried Aubergine Works

This pan-fried aubergine recipe is always a great idea for any occasion – whether you’re hosting a dinner party or just need something quick and easy for your family. The best part?

It’s incredibly easy to store and reheat – simply refrigerate or freeze leftovers for later use. When reheating, add some extra olive oil if needed to restore the crispy texture.

And don’t forget about all the amazing serving ideas – try wrapping sliced pan-fried eggplant in lettuce leaves or using it as a topping for salads or bowls.

❓ Frequently Asked Questions About Pan Fried Aubergine

Q: What type of oil should I use for pan-frying?

For this recipe, I highly recommend using olive oil as it adds a rich flavor to the dish. You can also use other neutral oils like avocado or grapeseed if you prefer.

Q: Can I use other types of eggplant besides aubergine?

While traditional eggplant works well in this recipe, you can experiment with other varieties like Japanese or Chinese eggplant for different textures and flavors.

Q: How do I prevent the eggplant from becoming too brown?

Make sure to pat dry the eggplant slices before frying them to remove excess moisture, which can cause them to burn.

Q: Can I make this recipe ahead of time?

You can prep the eggplant slices up to 24 hours in advance, but fry them just before serving for optimal flavor and texture.

Q: Is this recipe suitable for people with dietary restrictions?

This recipe is vegan-friendly and gluten-free, making it an excellent option for those with dietary restrictions.

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