Today I’m going to show you how to make the most perfectly crispy fried aubergine. But not only that, I’m also going to be making fried aubergine with a middle-eastern twist. This is a wonderful ‘small plate’ for your plant-based friends out there, or can be made as an appetiser before your next dinner party. Regardless of when you’re going to make it, let’s get started!
As I mentioned, today we’re making fried aubergine with a middle-eastern twist. We’re going to be using wonderful spices such as Baharat, Sumac and Cumin (but feel free to experiment with your favourite spices!)
How To Make Fried Aubergine
First of all we want to slice our aubergine in to 1/2 inch pieces and place them into a large bowl.
Then, we need to make our spices mix.
In a small(ish) bowl, we’re going to mix together 1 tbsp vegetable oil, cumin, baharat, ground sumac, garlic powder and salt.
Then we pour the mixture over the aubergine and toss to combine so that all the pieces are coated.
Next we add vegetable oil to a large, deep pan so it’s approximately 1cm deep. Turn the heat up to medium-high.
Once hot, add in the aubergine pieces and cook for 3-4 minutes each side (so that both sides are golden and crispy).
You may need to do this in 2 batches.
Remove and place onto kitchen towel to drain the oil. Serve with my Yoghurt Tahini sauce and pomegranate seeds.
How to Serve Fried Aubergine
To serve this beautiful appetiser, I’d highly recommend topping with my simple tahini yogurt recipe; as well as a little coriander and a generous pinch of pomegranate seeds for that wonderful burst of sweetness.
Do you Peel Aubergine Before Frying?
Whether or not to peel an aubergine (eggplant) before frying depends on personal preference and the specific recipe you are following. The skin of the aubergine is edible and contains nutrients, so you may choose to leave it on for added texture and flavor.
Personally, and for this recipe, I leave the skin on.
Ultimately, the decision to peel or not to peel is subjective and depends on the desired outcome of your dish. If you’re following a this recipe, it’s a good idea to follow the instructions provided. If you’re experimenting or adapting a recipe, consider your own preferences and the texture you want to achieve in the final dish.
Fried Aubergine
Ingredients
- 1 large aubergine (eggplant) sliced into 1/2 inch thick rounds
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 3/4 tsp ground sumac
- 2 tsp garlic powder or granules
- 1 tsp baharat
- Vegetable oil for frying
For topping
- Pomegranate seeds
- My Yoghurt Tahini Sauce
- Coriander chopped
Instructions
- If you haven't already, slice the aubergine into 1/2 inch thick pieces and place in a large bowl.
- In a small bowl, mix together the 1 tbsp vegetable oil, cumin, baharat, ground sumac, garlic powder and salt. Pour this mixture over the aubergine and toss to combine so that all the pieces are coated.
- Add vegetable oil to a large, deep pan so it's 1cm filled. Turn the heat up to medium-high.
- Once hot, add in the aubergine pieces and cook for 3-4 minutes each side, so that both sides are golden and crispy. You may need to do this in 2 batches. Remove and place onto kitchen towel to drain the oil. Serve with my Yoghurt Tahini sauce and pomegranate seeds.
The Spices that MAKE This Friend Aubergine
- Cumin
- Cumin provides a warm and slightly nutty flavor. It’s a common spice in Middle Eastern cuisine and adds depth to the dish. Its earthy notes complement the natural sweetness of the aubergine.
- Cumin provides a warm and slightly nutty flavor. It’s a common spice in Middle Eastern cuisine and adds depth to the dish. Its earthy notes complement the natural sweetness of the aubergine.
- Sumac
- Sumac has a tangy and citrusy flavor. It adds brightness to the dish, enhancing the overall taste. Sumac is a popular spice in Middle Eastern cooking and is often used as a condiment.
- Sumac has a tangy and citrusy flavor. It adds brightness to the dish, enhancing the overall taste. Sumac is a popular spice in Middle Eastern cooking and is often used as a condiment.
- Garlic Powder or Granules
- Garlic contributes a savory and aromatic element to the recipe. It enhances the overall flavor of the aubergine and complements the other spices.
- Garlic contributes a savory and aromatic element to the recipe. It enhances the overall flavor of the aubergine and complements the other spices.
- Baharat
- Baharat is a Middle Eastern spice blend that typically includes a mix of black pepper, cumin, coriander, cinnamon, cloves, and other spices. It adds a complex and well-rounded flavor to the dish, with a hint of sweetness from the cinnamon and warmth from the black pepper.
