The pan-fried eggplants are a light and tasty side dish, ideal for accompanying meat and fish dishes.
If you like eggplants, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 121.54 (Kcal)
- Carbohydrates 9.63 (g) of which sugars 5.35 (g)
- Proteins 1.71 (g)
- Fat 9.65 (g) of which saturated 1.39 (g)of which unsaturated 0.16 (g)
- Fibers 4.70 (g)
- Sodium 587.43 (mg)
Indicative values for a portion of 200 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 for 2 people
- 2 eggplant
- 1 tablespoon extra virgin olive oil
- 1 bunch parsley
- to taste salt
- 1 clove garlic
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan non-stick
Procedure
During cooking, eggplants tend to absorb the oil, so I recommend using a non-stick pan and a little oil for a crispy and tasty result.
Wash 2 medium-sized eggplants under running water and cut off the initial part attached to the plant to remove the stem.
Take the eggplants and slice them lengthwise to obtain slices about 0.4 inches thick and then cut all the slices into even cubes.
It’s important to cut the vegetables into even sizes so they cook at the same time and evenly. If you have larger pieces, they might cook less or remain raw.
Put a drizzle of oil and a clove of garlic (optional) in a pan over high heat, when the pan is hot add the diced eggplants and cook.
For a good cooking, it’s important that the eggplants are in contact with the hot pan and not too overlapped. If the eggplants are overlapped, the rising moisture will stay inside the pot, leaving them soggy and not crispy.
For a crunchy result, I recommend tossing the vegetables often so they dry out while remaining crispy.
After 10 minutes, the eggplants will be perfectly cooked, remove the garlic and add some chopped parsley to flavor the dish.
Your pan-fried eggplants are ready!
Presentation Tips:
Serve in a baking dish with a drizzle of oil or parsley. For a more original touch, you can use marjoram or some chili pepper.
Wine pairing with pan-fried eggplants:
I recommend pairing the wine based on the main course, since eggplants with their licorice flavor are not easy to pair with wine. I still suggest a white wine like an Etna.
