Spicy Eggplant Recipe (Ogoniok)
User Reviews
4.9
Spicy Eggplant Recipe (Ogoniok)
Description
The recipe begins by frying eggplant cut into chunks until golden and tender in canola oil heated to maintain a steady sizzle. Once drained and slightly cooled, the eggplant is tossed with a marinade blending white vinegar, minced garlic, and seeded jalapeños along with salt. This mixture infuses sharp acidity, heat, and garlic pungency into the soft fried eggplant pieces.
The frying method ensures the eggplant has a lightly crisp exterior and creamy interior, balanced by the vinegar's tartness. Jalapeño heat is fresh and adjustable to taste, while garlic adds aromatic depth. The eggplant can be eaten soon after preparation or refrigerated to allow the flavors to meld further, intensifying the spicy and tangy qualities.
This dish works well as a spicy side or appetizer, particularly for those who appreciate vinegary and bright spicy flavors combined with soft vegetables. It also stores well and reportedly improves over several weeks as flavors deepen.
Ingredients
- 4 1/2 lbs eggplant 2 kg
- 1/3 cup + 2 tbsp 100 mL white vinegar
- 1 Tbsp salt sea salt
- 2-3 jalapeño or to taste, seeded and minced, medium/large
- 7 large or 10 medium garlic cloves, peeled and pressed/minced
- canola oil to fry eggplant
Instructions
- Cut eggplant into 1 1/2" to 2" pieces.
- Fill 1/3 of medium/large pot with canola oil and place over med/high heat. To test if oil is ready, drop in a piece of eggplant and it should bubble and sizzle. Once oil is hot, add enough eggplant to keep it mostly submerged in oil. The eggplant should be bubbling and boiling in the oil the entire time. Cook in 2 to 3 batches depending on the size of your pot. Once eggplant is golden (15 to 20 minutes), remove with a slotted spoon and place in a colander set over a bowl to drain off excess oil. Let it drain in the colander until eggplant is just barely warm then transfer to a large mixing bowl.
- In a small bowl, combine white vinegar, pressed garlic cloves, minced jalapeños and salt. Stir together and drizzle over cooled eggplant. Toss to combine. Eggplant can be enjoyed right away or refrigerated. It keeps for several weeks and only gets better as the flavors meld.
- Be sure to explore our other Eggplant recipes like this eggplant spread and definitely eggplant parmesan!
User Reviews
Overall Rating
4.9
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