A quick and easy eggplant recipe inspired by Central Asian flavors. Crispy, savory, and perfect with rice, pasta, or on its own.
I was born in Central Asia, where I was taught to eat a lot of vegetables. I didn’t always like them as a child, but since I basically had no choice, I learned to appreciate the different tastes and textures of vegetables. At some point in my life, I became a vegetarian, and it wasn’t too hard—because I had already been eating quite a few vegetables in my diet.
To my surprise, I discovered that most of the flavor in the dishes I made came not from meat, but from the vegetables themselves.
Eggplant Dish Recipe
Eggplant is one of the vegetables I’ve always loved. I see it often in stores in the United States, but few people here seem to really enjoy it, and I haven’t found many great recipes that use it.
That’s why I want to share my own recipe for eggplant. It’s basic and simple, but really delicious.
Equipment
- Knife
- Cutting board
- Garlic press
- Frying pan
- Serving dish
Ingredients
- Eggplant
- 1 egg
- Flour
- 2 tomatoes
- Garlic
- Fresh herbs (dill, parsley, green onion, etc.)
- Salt
- Mayonnaise
Instructions
- Cut the eggplant into 1/4-inch slices.
- Dip the slices in the egg, then coat them with flour.
- Fry the slices until golden on each side. Place the fried slices on the bottom of a serving dish and sprinkle with a little salt.
- Spread a thin layer of mayonnaise on each slice.
- Chop the herbs and press the garlic. Sprinkle them over the eggplant slices.
- Slice the tomatoes and place one slice on top of each eggplant slice. Add a little salt and a small dollop of mayonnaise on top.
Your eggplant dish is ready! It goes well with pasta, rice, or potatoes.
Tips
- When choosing an eggplant at the store, pick the smaller, darker ones—the seeds inside are usually smaller and the texture is better.
- You can season the eggplant however you like. I enjoy adding Sriracha sauce and black pepper.
- I believe some ingredients naturally go well together and enhance each other’s flavors. I call them “friends.”
Knowing these ingredient friends helps you create new recipes and experiment in the kitchen.
Eggplant’s friends are garlic, tomatoes, and eggs. - You can also make your own mayonnaise. Here’s a simple recipe:
Homemade Mayonnaise:
- 1/2 cup avocado oil
- 1 egg (wash it with soap and water before using)
- 1/3 tsp salt
- 2 tbsp lemon juice
- Optional: honey and mustard to taste
Blend all ingredients in a quart mason jar until smooth. Store in the fridge for up to 3 days.