Fried Eggplant with Tahini
Crispy golden eggplant slices drizzled with a rich, tangy tahini sauce and finished with fresh herbs.
Ingredients
- •2 medium globe eggplants
- •1 teaspoon kosher salt
- •1 cup neutral oil for frying
- •1/2 cup well-stirred tahini paste
- •1/4 cup fresh lemon juice
- •2 cloves garlic, minced
- •3 tablespoons ice-cold water
- •1/4 cup fresh parsley, finely chopped
- •1 tablespoon extra virgin olive oil
- •1/2 teaspoon ground cumin
- •Salt to taste
Instructions
- 1
Slice the eggplants into rounds about 1/2-inch thick, then sprinkle both sides generously with kosher salt and let them sit in a colander for 20 minutes to draw out excess moisture.
- 2
Rinse the eggplant slices thoroughly under cold water and pat them completely dry with paper towels.
- 3
While the eggplant drains, whisk together the tahini paste, lemon juice, minced garlic, ground cumin, and a pinch of salt in a medium bowl.
- 4
Gradually whisk in the ice-cold water, one tablespoon at a time, until the tahini sauce becomes smooth, pale, and pourable.
- 5
Heat the neutral oil in a large skillet over medium-high heat until shimmering.
- 6
Working in batches to avoid crowding the pan, fry the eggplant slices for 3 to 4 minutes per side until golden brown and tender.
- 7
Transfer the fried eggplant to a wire rack or paper towel-lined plate to drain excess oil.
- 8
Arrange the warm eggplant slices on a serving platter.
- 9
Drizzle the prepared tahini sauce generously over the top of the eggplant.
- 10
Garnish with chopped fresh parsley and a drizzle of extra virgin olive oil before serving.
💡 Chef tips
- Do not skip salting the eggplant; it removes bitterness and prevents the vegetable from absorbing too much oil while frying.
- If the tahini seizes up and thickens when you add lemon juice, keep whisking and adding ice water; it will quickly smooth out into a creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are delicious served at room temperature.
✅ How it should turn out
The finished dish features tender, melt-in-your-mouth eggplant with a crispy golden exterior, perfectly balanced by the nutty, zesty, and garlicky tahini sauce.