How to Make Fried Eggplant

Ingredients

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• 6 small eggplants
• 2 garlic cloves, crushed
• 2 tablespoons lemon juice
• 2 tablespoons pomegranate molasses
• 1 tablespoon olive oil
• pinch black pepper
• salt to taste
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• Note:
• Salt the peeled raw eggplant and let it sit for at least an hour to draw out water. This helps prevent the eggplant from absorbing too much oil during frying.
• We prefer small eggplants because they don’t soak up oil as much.
• \r\n \r\n \r\n \r\n \r\nThis fried eggplant recipe comes from a friend and chef on Shoutabkhin Today:\r\n Hana Moussa \r\n\r\nClick the name here to visit her profile on our site and learn about her recipes\r\n\r\n#Recipes# Recipe# Fried# Fried_Eggplant# Eggplant# Appetizers# Shoutabkhin_Today

Method

1. Peel the eggplant leaving a little skin on it.
2. Fry the eggplant in plenty of hot oil until it turns brown. Remove it from the oil and place it on kitchen paper to absorb the oil.
3. After a while transfer it to the serving dish. Crush a garlic clove and add lemon, pomegranate molasses, olive oil, pepper and salt and mix well. Pour the sauce over the fried eggplant.
4. Note:
5. Sprinkle the peeled raw eggplant with salt and leave it for at least an hour so the moisture comes out. This way the eggplant will not absorb much oil when frying.
6. We prefer to use small eggplants because they do not absorb much oil.