Fried Eggplant with Tahini
Crispy golden eggplant slices drizzled with a rich, nutty tahini sauce and finished with fresh herbs.
Ingredients
- •2 medium globe eggplants
- •1 teaspoon kosher salt
- •1 cup neutral oil for frying (such as canola or sunflower oil)
- •1/2 cup pure sesame tahini paste
- •1/4 cup fresh lemon juice
- •1-2 cloves garlic, minced
- •3 tablespoons ice-cold water
- •2 tablespoons fresh parsley, finely chopped
- •1 tablespoon extra virgin olive oil
- •1 pinch of ground cumin
Instructions
- 1
Slice the eggplants crosswise into rounds about half an inch thick.
- 2
Arrange the eggplant slices on a large wire rack or paper towels, sprinkle generously with kosher salt, and let them rest for 20 minutes to draw out excess moisture and bitterness.
- 3
Pat the eggplant slices completely dry with paper towels.
- 4
In a large skillet, heat the neutral oil over medium-high heat until shimmering.
- 5
Fry the eggplant slices in batches for 3 to 4 minutes per side until deeply golden brown and tender.
- 6
Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.
- 7
In a medium bowl, whisk together the tahini paste, fresh lemon juice, minced garlic, and ground cumin until the mixture seizes and thickens.
- 8
Gradually whisk in the ice-cold water, one tablespoon at a time, until the tahini becomes smooth, pale, and pourable.
- 9
Season the tahini sauce with a pinch of salt to taste.
- 10
Arrange the warm fried eggplant slices on a serving platter.
- 11
Drizzle the creamy tahini sauce generously over the eggplant.
- 12
Garnish with chopped fresh parsley and a light drizzle of extra virgin olive oil before serving.
💡 Chef tips
- For a healthier version, brush the salted eggplant slices with olive oil and roast them in a 425F (220C) oven for 25 minutes, flipping halfway through.
- If your tahini sauce becomes too thick when adding water, simply whisk in another teaspoon of ice water until smooth.
- Leftover fried eggplant can be stored in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed fresh and crispy.
✅ How it should turn out
The finished dish features wonderfully tender eggplant with a crispy exterior, perfectly balanced by the bright, garlicky, and nutty tahini sauce.