Spicy Garlic Eggplant With Fresh Parsley

Spicy Garlic Eggplant with Fresh Parsley

Table of Contents

- Fresh parsley, chopped (about 2 tablespoons or to taste)
- 1 teaspoon hot pepper flakes (adjust to taste)
- 40 ml olive oil (about 3 tablespoons)

Wash and slice the eggplant: Rinse the eggplant under cold water. Cut the eggplant into thin, even slices (about 1/2 inch thick) or cubes, depending on your preference. If the eggplant has a lot of seeds, you can sprinkle it with salt and let it sit for about 15 minutes to draw out excess moisture. Pat the eggplant dry with a paper towel before cooking.

Once the oil is hot, add the eggplant slices or cubes in a single layer. Cook the eggplant until golden brown on both sides, about 3-4 minutes per side. If the eggplant absorbs the oil quickly, add a bit more oil as needed.
Remove the eggplant from the pan once it’s softened and browned, and set it aside.

1. In the same pan, add the remaining 1 tablespoon of olive oil.
2. Add the minced garlic to the pan and sauté it for about 30 seconds, just until fragrant. Be careful not to let the garlic burn, as it can become bitter.
3. Stir in the hot pepper flakes, adjusting the amount to your desired spice level.

1. Return the sautéed eggplant to the pan and toss it in the garlic and pepper mixture, ensuring the eggplant is evenly coated with the seasoning.

Turn off the heat and sprinkle the dish with freshly chopped parsley. The parsley will add a bright, fresh flavor that complements the richness of the eggplant.
Serve the eggplant immediately as a side dish, or you can pair it with rice, couscous, or crusty bread for a light meal.

- Salting the eggplant: If you’re worried about bitterness, especially with larger eggplants, sprinkle salt on the cut eggplant and let it rest for 15-20 minutes. This draws out any bitter moisture and improves the texture. Pat it dry before cooking.

- Oil absorption: Eggplants tend to absorb a lot of oil while cooking. To reduce the amount of oil used, consider lightly brushing the eggplant slices with oil before placing them in the pan. You can also opt to bake the eggplant in the oven at 180°C (350°F) for 20-25 minutes instead of frying.
- Adjusting spice levels: The heat from the hot pepper flakes can be adjusted based on your preference. You can add more if you love spice, or reduce it for a milder version.
- Extra flavors: For an added layer of flavor, squeeze a little lemon juice over the dish just before serving. It balances out the richness of the eggplant with a bit of acidity.

Refrigerator: Store leftover spicy garlic eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat or in the microwave until warmed through.
Freezer: While eggplants can become a bit mushy when frozen, you can freeze this dish in an airtight container for up to 2 months. To reheat, thaw in the fridge overnight and then warm it up on the stovetop.