Shared by Uriel Benzrihem
Shared by Uriel Benzrihem
Fried Eggplant with Garlic and Cumin
Yield: 4 servingsTime: 20 min active + 30 min inactive
Fried Eggplant with Garlic and Cumin
Yield: 4 servingsTime: 20 min active + 30 min inactiveFamily Journey
Fez, MoroccoLod, Israel
New York City
This recipe was shared by Uriel Benzrihem. Read more about his family in "For Five Generations, This Family Has Marked Fridays With Chickpeas" and try his recipes for Moroccan chickpea stew with fish and matbucha with jalapeño.
Ingredients
- 1 medium eggplant, peeled with vertical stripes and sliced into ½ inch pieces crosswise
- Kosher salt
- Vegetable oil or any neutral oil for frying
- 4 cloves garlic, finely chopped or crushed
- 1 teaspoon ground cumin
Preparation
Step 1
Place the eggplant slices onto a tray in one layer. Sprinkle both sides of the eggplant with a pinch of kosher salt. Set aside for 30 minutes. Pat the eggplants dry with a towel.
Step 2
Fill a large, heavy-bottomed pan, with 1-inch of oil and set over high heat. Once the oil is sizzling, gently place about five eggplant slices into the pan in one layer and fry on both sides until golden brown, about 3 to 5 minutes per side. Transfer the fried eggplants onto a paper towel-lined tray and continue frying the remaining eggplant slices in batches.
Step 3
Plate the eggplant slices in one layer on a platter. Sprinkle the garlic and cumin over the eggplant slices. Serve warm.
