Fried Moroccan Eggplant with Lemon, Garlic & Parsley
Recipe Details
- Serves: 6–8
- Prep Time: 15 minutes (+ salting time)
- Cook Time: 20 minutes
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Ingredients
- 2 large eggplants, sliced into ½-inch rounds
- Kosher salt, for salting
- 4 egg whites, lightly beaten
- ¾ cup olive oil, for frying
- Juice of 1–2 lemons
- 4 garlic cloves, minced
- ½ cup fresh parsley, finely chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
Step 1: Salt the Eggplant
- Arrange the eggplant slices in a colander and generously sprinkle with kosher salt.
- Allow to sit for 6–12 hours (or overnight).
- Rinse thoroughly and pat completely dry with paper towels.
Step 2: Coat the Eggplant
- Place the egg whites in a shallow bowl.
- Dip each eggplant slice into the egg whites, coating both sides lightly.
Step 3: Fry Until Golden
- Heat the olive oil in a large frying pan over medium heat.
- Fry the eggplant slices in batches for 3–4 minutes per side, until beautifully golden and tender.
- Transfer to a paper towel-lined platter.
Step 4: Prepare the Lemon Dressing
In a small bowl, combine:
- Lemon juice
- Minced garlic
- Chopped parsley
- Sea salt
- Black pepper
Mix well.
Step 5: Finish & Serve
- Arrange the warm eggplant on a serving platter.
- Spoon the lemon-garlic-parsley mixture generously over the top.
- Allow the salad to rest for 10–15 minutes before serving so the flavours can fully absorb.
Michele’s Tip
This salad is a staple on many Moroccan Shabbat tables. It tastes even better after a few hours in the fridge, allowing the lemon, garlic, and parsley to soak into every slice.
