Pan-Fried Spiced Eggplant Slices

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Pan-Fried Spiced Eggplant Slices

Pan-fried eggplant slices coated in bold spices. Quick to make, packed with flavor, and perfect as a side dish or snack.

Prep Time20

Cook Time25

Marination Time30

Total Time1 15

Course: Main Course, Side Dish

Cuisine: Goan, Indian

Diet: Low Lactose, Vegetarian

Servings: servings

Calories: 359kcal

Author: Helene Dsouza

Equipment

Large Skillet
Wood or Bamboo Spatula
Plate Lined with paper kitchen towel to soak in excess oil
Cutting Board
8" Chef Knife

Ingredients

Marination:

1 Egg
3 Tablespoon Soy Sauce
½ Tablespoon Ginger Garlic Paste or grate ginger and garlic fine
1 Teaspoon Vinegar
¼ Teaspoon Turmeric
Black Pepper pinch
¼ Teaspoon Cumin
¼ Teaspoon Coriander Seeds Ground

To prep Eggplant:

1 Large Eggplants
1 Lemon Juice

To Fry:

4-6 Tablespoons Oil vegetable, sunflower, or canola oil

Instructions

Combine all the marination ingredients in a bowl. Keep aside.
1 Egg, 3 Tablespoon Soy Sauce, ½ Tablespoon Ginger Garlic Paste, 1 Teaspoon Vinegar, ¼ Teaspoon Turmeric, Black Pepper, ¼ Teaspoon Cumin, ¼ Teaspoon Coriander Seeds Ground
Cut off the eggplant stem end and slice your eggplant into ⅕ inch thick slices (½ cm).
1 Large Eggplants
Place the eggplant slices immediately after slicing in a bowl and pour and toss the lemon juice over the eggplant so that they don't brown that quickly.
1 Lemon Juice
Place the eggplant slices on your cutting board and poke into each multiple times with a fork to create tiny holes so that the marination infuses them better. Flip them and poke into the other side too.
Place eggplant slices into a shallow dish (I use rectangular baking dishes) and pour the marination over the slices. Make sure they are all covered with the marination.
Leave the eggplant slices to marinate for 20–40 minutes so that they get infused with flavors. Flip them in-between.
Line a plate with kitchen paper towel and keep aside. You will be placing your hot pan-fried eggplant slices on the paper to soak in excess leftover oils.
Heat a skillet with the oil and keep over a medium-high heat setting. Wait for the pan to get hot. Test if it's hot enough by dropping a marination drop into the oil, if it's sizzling, you can place your first batch of eggplant slices into the skillet. Shake off excess liquids from your slices and slide them slowly into the pan. Be cautious, hot oil drops will jump up! Don't overcrowd the pan and regulate the heat.
4-6 Tablespoons Oil
Fry the eggplant slices on both sides, golden brown. Keep an eye on the heat and reduce or increase wherever needed (don't move from the stove).
Take out the first batch of fried eggplant slices and place them next to each other on the paper lined plate. Place them on another serving plate after 1–2 minutes. Repeat the frying process with the second batch.
Serve up hot.

Notes

1 large Eggplant = 9 oz or 250 grams, or use smaller eggplants as I did. I prefer smaller ones because they make smaller bites and soak in better.

2 servings = about 30 small eggplant slices or 10-15 large eggplant slices.

Nutrition