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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.
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
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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