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Eggplant with smoked paprika, lemon, garlic and basil

Fried Eggplant with Garlic, Smoked Paprika and Basil

A recipe for olive-oil fried eggplant with smoked paprika, garlic, lemon and fresh basil. It's easy to make, vegan friendly and super tasty. Serve with lamb or beef dishes or with a a big plate of steamed rice.
5 from 1 vote
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Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Servings: 2
Cost: $10

Equipment

  • frying pan
  • colander
  • microplane

Ingredients

  • 2 whole eggplants
  • 1 clove garlic peeled
  • 1 whole lemon
  • 1 tsp smoked paprika
  • 1/2 bunch fresh basil
  • 100 ml olive oil
  • 1 tsp chili flakes
  • sea salt to taste

Instructions

  • Begin by cutting the eggplant into tiny pieces. Place the cut eggplant on a colander and sprinkle generously with salt. Let sit in the sink for about 30 minutes.
    Eggplant in colander
  • Rasp one clove of garlic into a small bowl and cover with olive oil. Pick some nice basil leaves and set aside.
  • Once the eggplant has "cured" for 30 minutes, begin by drying it on paper towels. Try to remove as much water as you can with the paper towels.
    Eggplant cured with salt
  • Add a good amount of olive oil to a frying pan and set on medium heat. Carefully fry the eggplant in batches until golden brown. Be very careful not to burn the olive oil as this will ruin the taste.
  • As soon as the eggplant is ready, remove from the hot oil and place on paper towel. Immediately move to a bowl and add the raw garlic, chili, a squeeze of lemon juice, smoked paprika and toss.
    Frying the eggplant in batches
  • Serve the eggplant on a big plate and garnish with fresh basil.
    Eggplant with smoked paprika, lemon, garlic and basil
Tried this recipe?Leave me a comment below :)