Eggplant Fry
- 17 min
- Serves 2
- 5 ingredients
5 minutes to prep, 12 to cook. A flavorful pan‑fried eggplant dish that makes a perfect side or snack. Thin slices are cooked until golden and tender, then seasoned with salt, black pepper and a pinch of red chili flakes for a subtle heat.
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Method
Gather all ingredients and slice the eggplant into uniform ½‑inch thick rounds; set aside.
Pat the eggplant slices dry with a paper towel to remove excess moisture, which helps achieve a crispier texture.
Kitchen notes · Added by ReelsMeals: Surface moisture is blotted away. Dry slices brown more readily in the pan.
Place a large skillet on the stove and add 2 tbsp of vegetable oil.
Heat the oil over medium heat until it shimmers but does not smoke, about 1‑2 minutes.
Arrange the eggplant slices in a single layer in the skillet; avoid overcrowding to ensure even browning.
Sauté the eggplant, stirring gently every 2‑3 minutes, until the pieces turn golden brown and become tender, approximately 8‑10 minutes.
Kitchen notes · Added by ReelsMeals: Pieces are golden outside and tender within. Turn gently to keep the softened rounds intact.
Season the cooked eggplant with salt and black pepper to taste, sprinkling evenly over the slices.
Add a pinch of red chili flakes for a subtle heat, and toss briefly to distribute the spice.
Remove the skillet from heat and transfer the eggplant fry to a serving plate.
Let the dish rest for 1‑2 minutes to allow flavors to meld before serving.
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