0 from 36 votes
Fried Eggplant Recipe with Tomatoes
Fried eggplant with tomatoes are the easiest side dish. Fresh eggplant and tomatoes fried to perfection and are topped with crispy garlic.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 141 kcal
Course:
Side Dish
Cuisine:
Mediterranean , Turkish
Ingredients
- 2 Italian eggplants
- 5 tbsp olive oil divided
- 4 roma tomatoes
- 4 cloves garlic peeled
- 1 tsp salt
- 1 tsp Aleppo pepper
- 1/4 cup fresh parsley chopped
Yogurt sauce
- 1 cup PLAIN yogurt
- 1/2 tsp salt
- 1 tsp dried mint
Instructions
- Wash the eggplants and slice them into 1/2-inch thick pieces.
- Place the eggplants on a baking sheet and generously sprinkle with salt on both sides. Let the eggplant sit for 45 minutes to one hour to "sweat out" the bitter liquid.
- Pat dry the eggplants on both sides with kitchen paper towel. Heat 3 tablespoons olive oil in a non stick pan over medium heat.
- Once the oil is shimmery, fry the eggplant slices for about 4 minutes on each side until golden and cooked. If your pan is small, fry the eggplants in batches.
- Take the eggplants out of the pan and place them on a kitchen towel to absorb the excess oil.
- Cut the roma tomatoes in half. Heat one tablespoon olive oil in the same pan.
- Fry the tomatoes for 2 minutes on each side. Set them aside.
- In a small pan, heat the remaining one tablespoon olive oil. Thinly slice the garlic cloves. Fry the garlic slices with Aleppo pepper until golden and crispy.
- Place the fried eggplants in a platter and top them with fried tomatoes and fried garlic.
- Serve with yogurt sauce.
Cup of Yum
Yogurt sauce
- Mix all the ingredients in a bowl. Serve with fried eggplant.
Cup of Yum
Notes
- You can use any type of eggplant such as globe and graffiti for this recipe.
- Don't skip salting the eggplants, this step will make the eggplant more delicious and will also result in using less oil.
- To fry the eggplants, you can use olive oil or avocado oil.
- You can also freeze this dish. Once the fried eggplant is at room temperature, place the slices in a freezer bag and freeze for up to three months. To use, thaw them in the fridge overnight and then heat them with a drizzle of olive oil in a non stick pan.
Nutrition Information
Calories
141kcal
(7%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
5mg
(2%)
Sodium
610mg
(25%)
Potassium
190mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
703IU
(14%)
Vitamin C
10mg
(11%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 141
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 610mg | 25% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 703IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.