My whole family is crazy about this fried eggplant. Here are our top tips for grilling eggplants so they’re tender on the inside and perfectly caramelized on the outside. Jump to the Roasted Eggplant recipe
Three tips for the best fried eggplant
After many failed attempts, we think we found the best way to grill eggplant. Here are three important tips:
Cut the eggplant into large pieces. for perfectly caramelized edges and a tender core.
For sliced eggplant dishes, cut no smaller than 1 inch. For diced eggplant dishes (like our photos), cut the eggplant into 1-inch cubes (or even slightly larger).
Fried eggplants in a hot oven; we found an oven set 425 degrees Fahrenheit it’s perfect. At this temperature, the eggplant will need about 30 minutes to roast.
When grilling eggplant, be generous with the oil.. We recommend tossing a medium to large eggplant in 1 1/2 tablespoons oil.
This amount is usually enough, but add a little more oil if the eggplant seems dry while it’s in the oven. The oil will help caramelize and brown the exterior.
If you follow these three tips, you’ll become an eggplant grilling genius! In our easy eggplant recipe, the eggplant is tender on the inside and wonderfully caramelized on the outside.
This method works with a simple seasoning of oil, salt, and pepper, but if you want to spice things up, we highly recommend our seasoning mix shared below.
Optional spice mix (very good!)
For this spice mix we pulled out some of our favorite spices from our spice cupboard. It’s comforting, flavorful and earthy. This mix works wonderfully with roasted eggplant & set black pepper, fennel, cumin, coriander, cinnamon and cloves.
Depending on what you have on hand, use whole or ground spices. If using whole spices, grind them up with a spice grinder or mortar and pestle.
How to choose the eggplant
When buying eggplants, you should pay attention to the following:
- smooth and radiant skin
- It feels heavy for its size.
- Slightly firm, neither hard nor soft
- The stem end is green and mold free.
How to serve eggplant
I’ll be honest, when we make this fried aubergine with that spice mix I just mentioned, the aubergine rarely makes it onto the plate. Adam, our son and I are freaking out.
If we can manage to avoid eating it straight from the pan, we like to serve it with:
Here are more roasted eggplant recipes.:
In this baba ganoush recipe, we roast whole eggplants, then mash the roast beef with tahini, garlic, and spices. It is delicious.
When making aubergine parmesan, we also roast our aubergines. Try our simplified recipe with a simple homemade sauce, roasted eggplant slices and cheese.
We also have many recipes for roasted vegetables. Here are some of my favorites:
Easy Roasted Eggplant (Family Favorite!)
How to roast eggplant so the center is tender and the outside is perfectly caramelized. Eggplants roasted in oil and salt are absolutely delicious, but if you have the spices to hand, we recommend trying our Roasted Spicy Spice Blend. Adam, our son and I are freaking out. We have provided measurements for ground spices and whole spices. If using whole spices, grind them in a spice grinder or mortar.
When choosing eggplants, look for shiny skin that’s heavy, somewhat firm, and green for their size.
Makes about 3 cups
Watch us at the recipe
Single roasted eggplant
1 medium eggplant
1 ½ tablespoons oil, such as olive oil or avocado oil
1/2 teaspoon fine sea salt
Hot and roasted spice mix (optional)
1/2 teaspoon freshly ground black pepper or 1/2 teaspoon of peppercorns
1 ¼ teaspoon ground fennel or 1 teaspoon of fennel seeds
1 ¼ teaspoon ground cumin or 1 teaspoon cumin
1 ¼ ground coriander or 1 teaspoon coriander seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves or 1 whole clove
fresh mint, portion Optional
- Make a spice mix (optional)
- Fried eggplant
For ground spices, place in a small bowl and mix well. For whole spices, place in a spice grinder or mortar and grind to a coarse powder.
Preheat the oven to 220°C. Line a baking sheet with parchment paper or a silicone baking mat.
For the diced eggplant, cut into 1-inch cubes. For the aubergine slices, cut into 1 cm thick slices. Cutting the eggplant into thicker pieces ensures that the inside will soften and the outside will caramelize.
Place the eggplant in a large bowl and toss with 1/2 teaspoon fine sea salt and 1½ tablespoons oil. When you add the spice mix, spread it over the eggplant and mix well. (It will look like a lot of spice mix, but eggplants like to be generously seasoned.)
When the eggplants are well coated in the oil, place them on the prepared baking sheet, spacing them so they aren’t touching.
Grill the eggplant for 20 minutes, stir and then grill for another 10-15 minutes or until the eggplant is tender and caramelized. If the eggplants appear dry in the oven, toss them with a little more oil (about 1/2 tablespoon).
Serve or store in an airtight container for up to 4 days. If you have it, serve with fresh mint sprinkled on top.
Advice from Adam and Joanne
- Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part about 3/4 cup / calories 79 / total fat 5.5g / Saturated Fatty Acids 0.8g / cholesterol 0 mg / sodium 293.4mg / carbohydrates 8.1g / fiber 4.1g / total sugar 4.8g / protein 1.3g
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Source : inspiredtaste.net