Some of you may be thinking, “Oh no…not another eggplant recipe!”
I get it, I like eggplant, but I’m getting tired of writing about it. So how do we make this fried recipe from The Scent of Orange Blossoms interesting?
History. Provided you find history interesting. I’ll make it entertaining….
Eggplant did not come from an Isle of Eggplants, but from the regions of India and China. It then spread in both directions, west and east where it ended up in Egypt, the Iberian peninsula and finally England. The Wikipedia page on eggplant pulled a quote from a British writer that states
This plant groweth in Egypt almost everywhere. -English Botanist 1597
The people of the western side of Earth loved this purple cucumber and it followed many cultures and crossed the pond into the Americas in such a fashion that would make a bodysnatcher proud.
If this little history lesson hasn’t amped you up enough, I have another tidbit for you. Apparently at some point in China’s history the below quote was a thing.
In China, as part of her “bride price,” a woman must have at least 12 eggplant recipes prior to her wedding day. –The Elegant Eggplant
So ladies, if you’re single this is number 4 of eggplant recipes that I have written about. You’ll need 8 more if you want to get married and I’ll certainly update you if I come across more.
What you’ll need
- 1 globe eggplant
- 1/3 cup of olive oil
- 3 cloves of garlic, minced
- 12 sprigs of parsley, chopped
- finely minced rind of 1/2 preserved lemon
- 3 tablespoons of red wine vinegar or balsamic
The first step is to cut the eggplant into 1/2 thick slices. Then place them on paper towels and salt them. This will help with the frying process later.
Let the eggplant soak in its salt bath for about 15 minutes and then turn over the slices and repeat on the other side.
This is like eggplant’s version of sunbathing/spa treatment.
After both sides have been salted, rinse the eggplant with water, pat dry, and then set aside.
Get more paper towels and line a baking sheet with them.
Side note, what did people do before paper towels for these eggplants? I’m sure they just used a towel of some sort, but it had to have been a super absorbent one right? The middle ages version of a shamwow is what I’m picturing.
We are now ready to fry the eggplant. Do so by heating two tablespoons of oil over medium-high heat. Add just enough eggplant that each slice has its space and then fry each side. You’ll know they’ve been fried enough when the eggplant establishes a light brown color. Once each side is fried, allow it to drain on your paper towel pan.
Once they’ve cooled you can garnish with garlic, parsley, preserved lemon rind, and vinegar.
After this process they are ready to be served and enjoyed!