Touch Hearts to Rate
6 votes | 16615 views

This eggplant makes an excellent warm side dish. It can also be refrigerated and served as a delicious salad. Either way, you'll be glad you tried it!

Prep time:
Cook time:
Servings: 4


Cost per serving $0.73 view details


  1. Peel the eggplant in stripes, 1/2 inch, lengthwise using a peeler. Then slice into 1/2 inch rounds. Sprinkle each with salt and place in a colander or on paper towels to drain and remove bitterness. Then pat dry.
  2. Heat olive oil in a large, non-stick skillet. Use sufficient oil to deeply fry, or use less oil and saute. (It tastes slightly better deep fried, but it adds fat calories). When nicely browned on both sides, remove to paper towels to cool.
  3. When the eggplant has cooled a few minutes, chop the slices into half inch pieces, place them in a bowl, and mix with the spices, garlic, and lemon juice. Add black pepper as desired, but don't add salt until you've tasted it. If you heavily salted the eggplant it probably will not need any extra salt.
  4. Add chopped parsley and serve warm, or refrigerate and add the chopped parsley just before serving as a cold salad. If the salad has dried out in the refrigerator, you many want to add a small amount of olive oil just before serving.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Nov 01 »
Today - Nov 01
November 2 - 8
November 9 - 15
November 16 - 22
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 97g
Recipe makes 4 servings
Calories 32  
Calories from Fat 4 13%
Total Fat 0.48g 1%
Saturated Fat 0.07g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 4mg 0%
Potassium 264mg 8%
Total Carbs 7.1g 2%
Dietary Fiber 3.7g 12%
Sugars 2.34g 2%
Protein 1.39g 2%



  • Anne Kruse
    January 20, 2011
    This was pretty good. My husband didn't like it. It was a little spicy. I didn't add the parsley, mostly because I didn't feel like getting it out. I think it would have been a little better with it and with out they cayanne pepper.
    I've cooked/tasted this recipe!
    1 reply
    • John Spottiswood
      January 20, 2011
      Sorry it was too spicy for you Anne. Thanks for the review though!


    • ANNIE
      June 12, 2012
      can i have this as a side dish for fish curry?
      1 reply
      • John Spottiswood
        June 12, 2012
        Sure Annie. It's also spicy, so you're not going to get much contrast. But if you're up for an all around spicy meal, I think you'll like it.
      • judee
        August 30, 2011
        My mouth is watering just reading the ingredients. Its got just the kind of spices we love. I can't wait to try it.

        Leave a review or comment