Easy Fried Eggplant
This fried eggplant recipe is simple, comforting, and full of bold flavor. Soft, golden eggplant is pan-seared, then topped with creamy yogurt, warm chili oil, and fresh parsley. Perfect as a light meal, appetizer, or beautiful side dish.
🛒 Ingredients
👩🍳 Instructions
1–2 large eggplants
Salt
Olive oil or neutral oil for frying
Plain yogurt
Chili oil
Fresh parsley, finely chopped (optional)
Cut the eggplants in half lengthwise.
Score the flesh in a crisscross pattern to create small cubes, without cutting through the skin.
Sprinkle salt over the cut sides and let rest briefly to draw out moisture.
Pat the eggplants dry with paper towels.
Heat oil in a pan over medium heat.
Place the eggplants cut-side down and fry until golden, soft, and fully cooked inside.
Transfer to a serving plate while still warm.
Add a few generous scoops of plain yogurt on top.
Drizzle with chili oil for heat and color.
Finish with freshly chopped parsley if desired, then serve immediately.
✨ Quick Tips
Salting the eggplant improves texture and flavor.
Fry cut-side down first for the best golden crust.
Use Greek yogurt for extra creaminess.
Serve warm with bread or as part of a mezze spread.