Pan Fried Eggplants with Tomato Confit - Imam Bayaldi
Perfectly pan-fried eggplant dabbed with tomato, oil, and garlic confit and sprinkled with a generous amount of parsley.
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Ingredients
- 1/2 cup grape seed canola oil for frying
- 6-7 baby eggplants
- 4 ripe tomatoes
- 1 tablespoon olive oil for tomato sauce
- 1/2 cup parsley chopped
- 2 garlic cloves
- salt
Instructions
- Wash and prepare the eggplants.
- Slice them into 1/4 inch slices. See the post on how to peal and slice the eggplants.
- Salt and leave them for at least 15 minutes.
- Dry the eggplant slices with a towel
- When ready to fry, pour the oil into a frying pan and bring it to 350 F.
- Carefully place the slices into the hot oil in a single layer; avoid overcrowding.
- Fry 4-5 minutes per side, until both sides are golden brown.
- Remove eggplant from the oil and drain them on a baking rack.
- Continue with the rest of the eggplants.
- Skin, slice and cook the tomatoes. Add oil and garlic parsley
- Assemble and serve
