Today I’m sharing Pan-Fried Eggplant with Tangy Garlic Cilantro Sauce.
Is there really anything like summertime eggplants? They’re sweet, silky, meaty, and versatile. They’re the backbone to so many Syrian recipes during the warm months: they’re roasted and puréed for the appetizer spread baba ghanoush, fried and added to veggies and tangy pomegranate molasses in eggplant salad, stuffed in a variety ways with mahashi, and so much more.
In Syria, Homs and its surrounding regions are notorious for their variety of eggplants. They’re bulbous, dark purple, and don’t have a trace of bitter seeds. My parents, being true Homsis, always have an abundance of the earthy fruit running through their kitchen.
At the Logan Square Farmers Market in Chicago recently, we found light purple and white Graffiti Eggplants that were round and full. When we cut into them, we were pleasantly surprised that they were completely seedless, making a perfect texture for salad. My mom and I were inspired by my friend Mai’s technique of slicing them and pan-frying before topping them with sauce of caramelized garlic, Aleppo pepper paste, fresh cilantro, lemon juice, sweet and tart pomegranate molasses, cumin, coriander, and crushed walnuts for crunch. It’s absolutely delicious, and a dish we had on regular rotation during my visit in Chicago.
I hope you give this recipe a try! If you do, don’t forget to put it in the comments to let everyone know how it worked out. I also love to see your creations! Go ahead and tag @omayah.atassi and #omayahcooks on Instagram!
Pan-Fried Eggplant with Tangy Garlic Cilantro Sauce
Shallow-fried in-season eggplants are the foundation of this super flavorful showstopper of a dish. Serve as a side next to protein or with a leafy salad any night of the week. The leftovers also make a great lunch.
Serves: About 6-8
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
4 lbs eggplants, sliced 1/2-inch thick
About 1/2-1 qt vegetable oil
2 Tbsp olive oil
1 head garlic, minced
1 Tbsp mild Aleppo/Turkish pepper paste
1 bunch cilantro, washed, tough stems removed, and leaves chopped
1/2 c lemon juice
2 Tbsp pomegranate molasses
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
1/4 c walnuts, crushed
Chopped parsley and toasted pine nuts for garnish (optional)
Instructions:
Prepare two baking sheets with paper towels. In a deep fry pan, add your vegetable oil until it comes up about 1/2 an inch and heat until it comes to 350°F/175°C. Add the eggplant in batches until lightly browned, turning halfway through. Eggplant slices can be fried up to 2 days ahead and kept in an air-tight container in the fridge.
In a small to medium saucepan set over medium, heat olive oil until shimmering. Add the garlic and stir constantly until browned, about 3-4 minutes, being careful not to burn. Remove from heat and immediately mix in the pepper paste and fresh cilantro leaves to stop the cooking process. Add in remaining ingredients and adjust seasoning.
On a serving platter, arrange a layer of eggplants and top with a sprinkle of salt. Spread about 1/2 or 1/3 of the sauce and repeat until all of the eggplants and sauce are used up. Garnish with chopped parsley and pine nuts. Serve within 4 hours.