Pan-fried eggplants are an easy and quick side dish, ideal for accompanying main courses or topping a pasta dish. They are a variant of curry zucchini, equally simple and tasty.
To prepare them, I used oval long eggplants. Add garlic, oil, chili pepper, and vinegar for a flavorful and tasty recipe, ready in no time. Cut them into not too large cubes, they will cook better and in less time.
Great for enriching main dishes like pasta and couscous, for a healthy and at the same time tasty lunch. Curious to find out how to prepare them? Then read the recipe, because the pan-fried eggplants will be ready in a click!
If you are interested in other eggplant side dish recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 91.19 (Kcal)
- Carbohydrates 7.14 (g) of which sugars 3.92 (g)
- Proteins 1.24 (g)
- Fat 7.21 (g) of which saturated 1.04 (g)of which unsaturated 0.11 (g)
- Fibers 3.36 (g)
- Sodium 776.72 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 oval black eggplants
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- salt (to taste)
- dried chili pepper (to taste)
- 1 tbsp apple cider vinegar
- chopped parsley (to taste)
Tools
- Frying Pan
- Cutting Board
- Knife
Steps
First, clean the eggplants. Wash them under water, dry them, and remove the stem. Then cut them lengthwise. After that, cut the slices into strips and then into not too large cubes.
Peel the garlic cloves and sauté them for a few minutes in a pan with half the oil, seasoning with salt. Then add the eggplants and sauté them in the pan over medium heat, stirring until they are golden.
Then add the remaining oil and vinegar, raising the heat so that the latter evaporates. Season with chili pepper and finish cooking for another 5 minutes.
Add chopped parsley and serve.
Storage and Tips for Pan-Fried Eggplants
Pan-fried eggplants can be prepared in advance and stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Pan-Fried Eggplants
What can I substitute for chili pepper?
You can use black pepper.
Can I use onion instead of garlic?
Yes, you can add chopped onion.
