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Fried Eggplant

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Golden fried eggplant, just like Mum made. Perfectly salted, crispy, and best with a squeeze of lemon. A must-have for mezze or any meal.
PREP TIME
10 minutes
COOK TIME
15 minutes
Salting & Draining
1 Hour
SERVES
Serves 4-6 as a side

About this recipe

Fried eggplant is a staple on every Lebanese table, and honestly, it’s my favourite vegetable. It’s one of those simple yet irresistible dishes that always finds its way onto our table, whether it’s Ramadan, a mezze spread, or just a casual meal. The process is easy—salt the slices, let them rest, pat them dry, and fry until golden and crisp. And yes, you can bake or air-fry them, but trust me, nothing beats the traditional way: deep-fried to perfection.

Growing up, whenever my mum was frying eggplant, half of them never even made it to the table. I’d stand there, sneaking piece after piece, squeezing fresh lemon over them before they even had a chance to cool. That’s still how I eat them today—drenched in lemon juice, straight from the pan. Just remember, do not add extra salt after frying. The salting process draws out moisture and seasons them perfectly, so any more will be overpowering.

If you love eggplant, you’ll enjoy my manazali (eggplant and chickpea stew) or my potato and eggplant bolognese bake, which is rich, cheesy, and completely family-friendly. And if you’re into crispy, golden fried vegetables, you have to try my fried cauliflower—another must-have on a sharing table. But if you ask me, fried eggplant will always be the winner.

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Ingredients

  • 4 eggplants
  • Salt, to taste
  • Neutral oil, for frying
  • Lemon wedges, for serving
  • Fresh bread, for serving
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Notes from Rouba

  • Do not add extra salt after frying—the eggplant absorbs enough during the salting process.
  • Lemon is a must. I drench mine in it.
  • Yes, you can air-fry or bake them, but they won’t taste as good. Frying is the traditional way.
  • Works beautifully as part of a mezze spread alongside hummus, labneh, and fried cauliflower.
  • Best eaten fresh, but you can definitely have them the following day.
  • Serve alongside tahini sauce or garlic yogurt dip.

 

Note: I love using wooden chopping boards in my kitchen—they’re durable, practical, and look beautiful on the bench. Check out my recommendations along with other kitchen accessories I use and love HERE

Method

Step 1. Prepare the eggplants

Peel the eggplants. Slice into rounds, about 1 cm thick.

Step 2. Salt & Rest

Lay the slices on a board or tray, sprinkling salt generously on both sides. If you’re a confident cook, you can salt them directly in a colander. Otherwise, after salting, transfer them to a colander set over a bowl or sink to drain. Leave them for at least 1 hour to draw out excess moisture and bitterness. Using a paper towel, press on the slices to remove excess liquid. 

Step 3. Fry

Heat oil in a deep pan over medium-high heat. Carefully fry the eggplant slices in batches, turning until golden brown and crispy on both sides. Remove the eggplants from the oil and place them on paper towels to absorb excess oil.

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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