Quick Garlic and Tomato Fried Eggplants

An easy, flavorful, vegan vegetable side dish! This is the most delicious recipe for quick cooking of fried eggplants in a frying pan with garlic! The dish can be served as a vegetarian main, with a slice of toasted bread or a loaf. Add zucchini, peppers or olives and it will sparkle with new notes!
cook time: 25 min
Caleb Huxley
Quick Garlic and Tomato Fried Eggplants

Nutrition Facts (per serving)

122
Calories
11g
Fat
5g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Tomatoes 400 g
Olive oil (or vegetable, quantity as needed and taste) 100 g
Salt to taste
Eggplant 400 g
Basil to taste

Recipe instructions

Step 1

Step 1
How to quickly fry eggplants with garlic in a frying pan? First of all, prepare all the necessary products. Instead of olive oil, I used regular, unscented vegetable oil.

Step 2

Step 2
Wash the eggplants in clean water and dry with a kitchen towel. Cut off the “tails” on both sides and cut the blue ones into circles about 0.5-0.8 mm thick. If your eggplants are large and thick, then cut each circle in half or into four parts.

Step 3

Step 3
Heat some vegetable oil in a frying pan. Fry the eggplants on both sides until a nice golden brown appears.

Step 4

Step 4
Using a slotted spoon or fork, remove the blue ones from the pan and place on paper napkins to remove excess oil.

Step 5

Step 5
At this time, prepare everything else. Peel the garlic. Rinse the tomatoes and basil under running water and dry with napkins. I used a few cherry tomatoes in the recipe.

Step 6

Step 6
Cut the garlic into two parts, chop the basil. Cut each tomato in half and remove the stem attachment points, and then chop into small slices, as in the photo.

Step 7

Step 7
In a clean frying pan, heat olive or vegetable oil (2-3 tbsp), fry the garlic until golden brown.

Step 8

Step 8
Remove the garlic; it has fulfilled its function by imbuing the oil with aromas. Add tomatoes and basil to the pan. Simmer for about 5-7 minutes, stirring gently occasionally.

Step 9

Step 9
Add fried eggplants to the tomatoes, salt and pepper to taste, stir again. Reduce the heat on the stove to slightly below medium and simmer the vegetables for 5 to 10 minutes. Stir occasionally so that nothing burns; do it carefully to keep the pieces intact as much as possible and not turn the dish into mush.

Step 10

Step 10
Sprinkle the finished eggplants with tomatoes with fresh herbs if desired. Basil, parsley, dill or green onions are great. You can serve!

Additional rubrics

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