Aubergine / Eggplant Recipe

Slice and sweat

Trim the eggplants and slice into 1/2-inch (about 1.2 cm) rounds or lengthwise slices about 1/2-inch thick, depending on preference. Lay slices on a large tray, sprinkle both sides with coarse salt, and let sit for 25-30 minutes to draw out bitterness and moisture.

After 25-30 minutes, rinse each slice under cool running water to remove salt, then pat very dry with paper towels. Drying well is essential so breading sticks and frying/grilling browns evenly.

Brush both sides of the dried eggplant slices lightly with olive oil and season with black pepper. If grilling, you can increase oil slightly for better char.

Set up breading station

Place the flour in a shallow bowl. Whisk the eggs with cold water in a second bowl to make an egg wash. In a third shallow bowl, mix breadcrumbs with smoked paprika and garlic powder.

Working in batches, dredge each eggplant slice first in flour, shaking off excess, then into the egg wash, and finally press into the seasoned breadcrumbs to coat completely. Place breaded slices on a rack while you heat the oil.

Fry until golden

Heat about 1 cup vegetable oil in a large heavy skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Fry breaded eggplant slices in batches without overcrowding, 2–3 minutes per side, until golden brown and crisp. Transfer to a paper-towel-lined tray and keep warm in a low oven (about 200°F/95°C) while frying remaining batches.

If you prefer a lighter version, you may shallow-fry using 2–3 tbsp oil per batch, turning once, or bake at 220°C/425°F for 12–15 minutes turning once until crisp.

Preheat a grill or grill pan to medium-high. Oil the grates lightly. Place oiled eggplant slices directly on the grill and cook 3–4 minutes per side until nicely charred and tender. Brush with a little extra olive oil during cooking if they look dry.

For a more concentrated flavor, grill until endpoints are soft and slightly collapsed but not mushy.

Prepare cucumber

Grate the cucumber on the large holes of a box grater. Place grated cucumber in a fine sieve or clean kitchen towel, sprinkle with a pinch of salt, and press or squeeze to remove as much liquid as possible (important to avoid watery tzatziki).

Mix tzatziki

In a bowl combine Greek yogurt, drained grated cucumber, minced garlic, chopped dill, chopped mint, olive oil, lemon juice, sea salt, and black pepper. Stir until smooth and taste; adjust salt, lemon, or garlic as desired.

For best flavor, refrigerate tzatziki at least 30 minutes before serving to let flavors meld. Bring to cool room temperature for 10 minutes before serving if chilled very cold.

Arrange fried or grilled eggplant slices on a platter. Spoon tzatziki into a serving bowl and place in the center or drizzle a little over the slices. Garnish with chopped parsley or dill and serve with lemon wedges for squeezing over the eggplant.

Serve immediately while eggplant is warm and tzatziki chilled. Makes a great appetizer for 4–6 people.