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.
Calories 451 kcal
1x 2x 3x
2 whole eggplants 1 clove garlic peeled 1 whole lemon 1 tsp smoked paprika ½ bunch fresh basil 100 ml olive oil 1 tsp chili flakes sea salt to taste
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. 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. 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.
Serve the eggplant on a big plate and garnish with fresh basil.
Calories: 451 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 50 g | Saturated Fat: 7 g | Sodium: 18 mg | Potassium: 42 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 895 IU | Vitamin C: 1 mg | Iron: 1 mg