Fried Eggplant with Garlic
0 made it | 0 reviews |
"Eggplant is one of my favorite vegetables. I think it is an underestimated and underused vegetable. It tastes much better when fried. However, it can absorb much oil. I have learned that if I grill the eggplant first for a little, it will cook better and absorb less oil. This is a great side dish or an appetizer for a group of people. I also love to use the leftover to make an egg sandwich the next day. I tend to fry an egg and put it over the eggplant."
Added to shopping list. Go to shopping list.
Ingredients30 m servings 55
Original recipe yields 8 servings
- Preheat an electric grill for high heat and lightly oil the grate. Grill eggplant for 8 minutes.
- Heat 3/4 cup olive oil in a deep skillet. Fry grilled eggplant for 4 minutes. Turn and cook until soft but not falling apart, an additional 4 minutes. Drain eggplant on paper towels and discard oil.
- Heat skillet again over medium heat and add remaining 1/4 oil. Add garlic and cook for 1 minute. Add vinegar. Return sliced eggplant back to the skillet and cook for 2 to 4 minutes. Remove, drizzle with olive oil and sprinkle with salt.
You might also like
- Editorial Note:
- We have determined the nutritional value of olive oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 55 calories; 3 7.1 1.3 0 23 Full nutrition