Recipe not to be missed! Absolutely not to be missed! Yes, because these pan-fried eggplants are amazing. I can safely say that they fall into the category of my favorite side dishes. They are so tasty that I’m always sorry when I see them gone. And they are also very simple to prepare. A very quick recipe even if you have to consider the half-hour rest necessary to salt the eggplants. But for the rest… just cut and sauté them in the pan; season them with a nice aromatic and spicy mix and you’re done. I have to thank my friend Ivana for this super yummy recipe. Follow me in the kitchen and try it too!
Other eggplant side dishes that might interest you:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for Pan-Fried Eggplants
You can easily increase or decrease the quantity of the various ingredients according to your personal taste. In this recipe, actually, everything can be measured ‘by eye.’
- 1 eggplant
- 1 bunch parsley
- 1 clove garlic
- 1 fresh chili pepper
- 1 tbsp white wine vinegar
- extra virgin olive oil
- salt
Tools
- 1 Colander
- 1 Mezzaluna knife
- 1 Small bowl
- 1 Pan
- Brush
Preparation of Pan-Fried Eggplants
Wash the eggplant, trim it, and cut it lengthwise into slices about a quarter inch thick. Arrange them in a colander, sprinkling coarse salt over each layer, and let them rest for at least half an hour to lose some of their moisture and reduce their bitter taste.
Meanwhile, peel a clove of garlic, remove its core, and chop it together with the parsley and a small fresh chili pepper. I used a mezzaluna knife. Then transfer the mixture to a small bowl and add a few tablespoons of oil. Set aside.
After the resting time for the eggplants, remove the remaining salt by quickly rinsing the slices and patting them dry with a cloth or paper towel. Then cut them into strips lengthwise.
Heat the bottom of a pan very well (or skillet) and brush it with oil. Then add the eggplant strips and cook them over high heat, stirring often with a wooden spoon.
After about five minutes of cooking, sprinkle them with vinegar and let it evaporate completely.
Then pour the garlic and parsley mixture over the eggplants and let everything season over low heat for a couple of minutes.
The pan-fried eggplants are ready to be served. They are excellent hot, warm, or cold. Enjoy! Paola
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