Description
This Mediterranean-style vegan pan-fried eggplant (aubergine) requires minimal work and just 5 ingredients.
Ingredients
Scale
- 1 large or 2 small globe eggplants (about 1 1/4 pounds)
- Fine sea salt
- 1/3 cup all-purpose flour
- Freshly ground black pepper
- About 1/3 cup extra virgin olive oil
- 1/4 cup minced fresh parsley (or cilantro/dill, or a mix)
- 2 medium garlic cloves, minced
- 1 tablespoon lemon juice
Instructions
- Cut eggplant lengthwise into 1/2-inch-thick rounds. Arrange in a single layer on a cutting board or tray. Sprinkle both sides with a moderate amount of salt. Set aside for 20 to 30 minutes.
- Meanwhile, in a small shallow bowl, combine the flour with 1/4 teaspoon salt and lots of black pepper. Mix with your fingers to incorporate.
- Pat both sides of the eggplant dry with paper towels.
- Place a 12-inch skillet over medium heat and add enough oil to cover the bottom in a thin even layer (about 3 tablespoons). Once the oil is shimmering, dredge a piece of eggplant in the flour mixture, then tap to remove excess flour. Place in the skillet – you should hear it sizzle; if it’s not sizzling, continue heating the oil for another minute before adding more eggplant.
- Arrange dredged eggplant in a single layer in the skillet (you will need to cook it in 2 batches). Cover tightly with a lid* and cook until the eggplant is browned on the bottom, 4 to 5 minutes. Then flip and brown the other side for 4 to 5 minutes.
- Meanwhile, combine the parsley, garlic, and lemon with a pinch of salt in a small bowl.
- Transfer cooked eggplant to a serving platter and scatter some of the parsley mixture on top (I like to do this with my hands). Cook the second batch of the eggplant and top with the remaining parsley mixture. Serve immediately.
Notes
If you don’t have a lid for your skillet, cover it with a baking sheet instead.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sodium: 37 mg
- Fat: 13 g
- Carbohydrates: 16.3 g
- Fiber: 6.4 g
- Protein: 2.6 g
