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Fried Eggplant with Garlic and Herbs
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Fried Eggplant with Garlic and Herbs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories
Author Victor

Ingredients

  • 1 large eggplant about 1 lb
  • 5 garlic cloves
  • 1/4 cup all-purpose flour
  • Olive or vegetable oil for frying
  • Sherry or apple cider vinegar for sprinkling you can also use dry wine
  • 1/2 bunch fresh dill finely chopped
  • 1/2 bunch fresh parsley finely chopped
  • or use you favorite herbs such as basil, cilantro, etc.
  • Salt to taste

Instructions

  • Prepare the brine by dissolving 2 tablespoons of salt in half a gallon of water at room temperature.
  • Slice the eggplant into 3/8" thick slices lengthwise. You should end up with about 8 slices. Place the brine and the eggplant into a large bowl. Place a plate on top to weigh the eggplant down. Let it brine for 30 minutes.
  • In the meantime, prepare the garlic and the herbs. To remove harsh taste from garlic, microwave it on high for about 10-20 seconds, until it's just warm to touch. If you prefer fresh garlic, use fresh. Mince or press the garlic and set aside.
  • Place the flour in a large shallow plate and spread around evenly. Set aside.
  • Remove the eggplant from brine. Dry with paper towels, firmly pressing each slice to squeeze out as much water as possible. Dredge eggplant slices in flour, shaking off excess and set aside.
  • Heat 2-3 tablespoons of olive oil in a non-stick frying pan over medium-high heat. Fry the eggplant, 3-4 slices at a time, for about 2-3 minutes on each side, until nicely browned. Do not over-cook as the eggplant will become mushy. Repeat until all eggplant slices are fried, adding 1-2 tablespoons of oil with each new batch. Set aside and let it rest for about 5-10 minutes. During this rest time the eggplant will become soft and flexible enough for rolling.
  • Spread an equal amount of pressed garlic on one side of each eggplant slice, sprinkle an equal amount of chopped herbs, add a pinch of salt or more to taste, then sprinkle a little bit of vinegar or wine. Roll each slice and place on a serving plate. You may want to use toothpicks to prevent the rolls from unfolding. Serve immediately or refrigerate for a few hours. Both ways are perfectly great.