Fried Eggplant

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.