Fried Eggplant with Tomato Pepper Relish
Do you remember your first eggplant?
Most people do. Why? Because they either loved it or hated it. Some people came to love it after a few more tries and others…well…they still hated it.
I remember my first time. It was fried. Fried eggplant. In my opinion, the best way to have it. With a ratatouille coming in a close second.
Disguised like a piece of chicken in traditional Italian dishes. Parmesan, lasagna, or maybe just as a simple appetizer.
This is how I like it. Perfectly fried, perfectly crisp, perfectly salted and perfectly amazing.
Fresh. With fresh ingredients. This is how I like it.
Mise en Place
Do you remember your first time?
Kristen at Frugal Antics of a Harried Homemaker threw us tomatoes and peppers for this month’s Improv Challenge. I wonder if anyone else paired them with eggplant?
Adapted from Emeril Lagasse and Ellie Krieger
Ingredients
- 1/2 cup all-purpose flour or cornstarch
- 3 eggs, lightly beaten
- 2 cups fresh bread crumbs
- 1/2 teaspoon salt, plus additional for sprinkling eggplant
- 1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered
- Vegetable oil, for deep frying
- cooked angel hair pasta, optional (for serving)
- 1 yellow pepper, seeded and finely diced
- 1 cucumber, seeded and finely diced
- 2 large tomatoes, seeded and finely diced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt
- Freshly ground black pepper
Directions
- In a large bowl toss together the yellow pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.
- Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with a teaspoon of salt and stir with a fork to combine.
- Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
- In a heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving.
- Serve eggplant atop angel hair pasta and top it with the relish and any juices.
Let’s see what others came up with in the tomatoes and peppers challenge:
My! That fresh relish looks soooooooooo awesome! I’m going to have to try that, SOON!
This relish is amazing! And it would go great with other proteins as well…or even by itself!
I’m not a big fan of eggplant, but I have never had it fried. It actually looks really good! I will definitely have to try it this way before I decide that I don’t like it!
I think frying it is the best way to have it if you don’t like it. Sometimes it is all about texture. You should try it parmesan style as well (topped with marinara and mozzarella, over pasta).
I wonder if I can get my husband to try eggplant again if I fry it. If not, looks like its more for me!
I think frying it might win him over! Slice it thin and he’ll never realize he didn’t like it before
I have a fridge full of eggplant right now and wanted something just a bit different to do with it – this is perfect!
You should try it – let me know if you do!
I wish that I had thought to use eggplant…or better yet, wish I was at your table when you served this, looks amazingly delicious.
If you haven’t already, I’d love for you to check out my Improv Cooking Challenge entry: French Fries Hash Browns.
Lisa~~Cook Lisa Cook
Thanks Lisa! I have been meaning to use eggplant for a while now and I thought this would be perfect. So tasty.
I totally agree! Fried eggplant is the best. I make it just like you do but put it on a non-stick sprayed baking tray in a very hot oven to crisp and brown. Just trying to be healthier but in my heart, I know, fried is more delicious.
Trying not to drool on my keyboard.
There is nothing wrong with taking the healthy route – it is awesome like that too! Sometimes I get impatient too and just want quick!
I love eggplant. I am sadly alone in my family. On the bright side, that leaves more for me!! This dish sounds so good.
Absolutely more for you. Great to make for lunch too, then you can enjoy it without family members telling you how gross it is!
Oh, this has me drooling! Your eggplant looks perfect…and that relish is a delectable accompaniment!
The relish is sooo good.
I’ve been looking for an eggplant recipe my kids will eat! This looks like the one. I remember my first eggplant…it was in college! Happy Improving!
Frying it is a good way to get kids to try it – better yet, don’t tell them what it is until they have eaten some!