Pan Fried Eggplant

Imam Bayaldi

by Cafe Osharak

Ingredient List      

• Eggplant • Tomato • Parsley  • Oil  • Garlic  • Salt

Each bite is enhanced by the vibrant freshness of parsley, creating a harmonious  medley of flavors.

 Preparing eggplants

1 | 

• Slice eggplants into 1 cm (¼ in) thick slices • Salt and lay on a towel to draw out moisture • After 15 minutes, pat dry with towel

 Frying eggplants

2 | 

• Preheat the oil to 350°F  (180°C) • Place the pat-dried eggplants into the oil  • Fry for 3–4 minutes per side • Remove and blot them on a paper towel

 Making Tomato Confit

3 | 

• Peel the skin and slice the fresh tomatoes • Season with salt and gently cook in olive oil • Lastly, add crushed garlic into the hot confit 

 Chopping parsley

4 | 

• Use the leaves and tender stems of parsley   • Finely chop the parsley on a cutting board

 Assembling the dish

5 | 

• Arrange the eggplants on a platter • Spoon the tomato confit over each slice • Sprinkle chopped parsley on top and serve

Enjoy this dish with family & friends!