Fried Eggplant with Tahini
Crispy golden eggplant slices drizzled with a rich, garlicky tahini sauce and fresh herbs.
Ingredients
- •2 medium globe eggplants (about 1.5 lbs / 700g), cut into 1/2-inch thick rounds
- •1 tablespoon salt (for drawing out moisture)
- •1 cup neutral oil for frying (such as canola or vegetable oil)
- •1/2 cup tahini paste (sesame paste)
- •1/4 cup fresh lemon juice
- •2 cloves garlic, minced
- •3-4 tablespoons ice water
- •1/4 cup chopped fresh parsley
- •1 teaspoon ground cumin
- •Salt to taste
Instructions
- 1
Arrange the eggplant rounds in a single layer on a large baking sheet and sprinkle both sides generously with salt. Let them sit for 20 minutes to draw out excess moisture and bitterness.
- 2
Pat the eggplant slices completely dry with paper towels.
- 3
While the eggplant rests, prepare the tahini sauce by whisking together the tahini paste, fresh lemon juice, minced garlic, and ground cumin in a medium bowl.
- 4
Gradually whisk in the ice water one tablespoon at a time until the sauce becomes pale, smooth, and pourable, then season with salt to taste.
- 5
Heat the neutral oil in a large skillet over medium-high heat until shimmering.
- 6
Fry the eggplant slices in batches for 3 to 4 minutes per side until deeply golden brown and tender.
- 7
Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
- 8
Arrange the warm eggplant slices on a serving platter and drizzle generously with the prepared tahini sauce.
- 9
Garnish with chopped fresh parsley and an extra pinch of cumin before serving.
💡 Chef tips
- Do not skip salting the eggplant; it removes excess water so the slices fry up crispy rather than soggy.
- If the tahini sauce seizes up and thickens too much when adding water, just whisk in an extra teaspoon of warm water until smooth again.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and served chilled or at room temperature.
✅ How it should turn out
The finished dish features tender, melt-in-your-mouth eggplant with a crispy exterior, perfectly balanced by the creamy, nutty, and tangy garlic tahini sauce.