Fried Eggplant With Pine Nuts And Parsley Recipes

PARMESAN CRUSTED FRIED EGGPLANT SLICES WITH GARLIC AIOLI DIPPING SAUCE

Steps:

• To make the sauce, combine all the ingredients to a bowl.
• Cover and refrigerate until ready to serve.
• Add the eggs and pinch of salt to bowl and beat lightly.
• Add the breadcrumbs, grated Parmesan, smoked paprika and Italian seasoning to another bowl and mix to combine.
• Dip the eggplant slices in eggs then coat in breadcrumbs.
• Repeat this for all the eggplant slices.
• Heat 2 to 3 inches of oil in a deep heavy skillet over medium heat.
• Fry the eggplant slices in batches for 5- 6 minutes or until golden brown, turning occasionally.
• Serve immediately with sauce.

EASY FRIED EGGPLANT

Steps:

• Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

BROILED EGGPLANT SALAD WITH SUMAC CHICKEN AND PINE NUTS

Steps:

• Adjust a rack to 6-8 inches below the broiler element and preheat the broiler to high. Line a baking sheet with aluminum foil.
• Pierce the eggplants a few times with a fork all over to avoid them exploding in the oven. Place the eggplants on the lined baking sheet and broil, turning occasionally, until charred on all sides and tender on the inside, 30 minutes to 1 hour, depending on the size. The eggplants are ready when they are collapsing and the outside feels crisp and easily breaks when touched. Remove from the oven and close the foil around the eggplants to hold in the steam. This will make the eggplants easy to peel. Allow the eggplants to rest for 15-30 minutes.
• In a small bowl, mix together the lemon juice, olive oil, garlic, salt, and sugar (if using). Set aside. Open the foil package of eggplants and with your fingers, carefully peel away the skin, trying to keep the eggplants intact as much as possible. Transfer to a sieve set in a large bowl and let sit for 10-15 minutes to allow the liquid to drain.
• In a non-stick or heavy-bottomed frying pan, heat the olive oil until shimmering but not smoking. Add the chicken, salt, cumin, and pepper and fry, stirring regularly, until the chicken is cooked through and starting to brown around the edges, 6-8 minutes. Add the sumac, give one final toss, and remove from the heat.
• Arrange the eggplants on serving platter and drizzle with half of the dressing. Arrange the chicken mixture over the eggplants. Top with the tomatoes, chili (if using), parsley, cilantro, and shallot. Drizzle the remaining dressing on top, sprinkle with the pine nuts, and serve.

PAN-FRIED EGGPLANT

Steps:

• Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
• Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

FRIED EGGPLANT WITH PINE NUTS AND PARSLEY

Steps:

• Cut the eggplant into rounds. Place on a plate and sprinkle with salt to let them sweat out their juices. Should sweat for a couple of hours. Heat up the olive oil in a saute pan. Fry the eggplant rounds on each size till browned. Repeat with all the eggplant rounds. Set aside on a platter. In a small bowl mix the lemon juice, minced garlic and olive oil. Spread across the fried eggplant. Garnish with pine nuts and parsley.