Moroccan Fried Eggplant is usually eaten as a finger food and often served as a side to fried fish such as Fried Whiting or Sardines Stuffed with Chermoula. Thin eggplant slices are dipped in batter seasoned with cumin, salt, and pepper, and then pan fried. Quick, easy and delicious!
You can serve Moroccan Fried Eggplant warm or room temperature. If making a large amount, prepare it a little in advance and simply reheat in the oven.
- 2 medium narrow eggplants
- 2 eggs, lightly beaten
- 2 tablespoons flour
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup vegetable oil (about, for frying)
- Wash the eggplants and cut off the ends.
- Pare off several narrow strips of skin the full length of each eggplant, creating a striped effect. (This removes some of the toughness of the skin, but leaves enough skin to help the eggplant slices hold their shape when fried.)
- Cut each eggplant into 1/4 inch thick slices, and set aside.
- In a mixing bowl, blend the beaten eggs with the flour and spices. Add the eggplant and stir to coat the slices well.
- Pour enough oil into a large frying pan to fully coat the bottom, and heat for several minutes over medium heat. When the oil is hot, fry the eggplant slices in batches, turning several times, until tender and golden brown. Transfer to a plate lined with paper towels to drain.
- Serve warm or at room temperature.
To reheat, put the fried eggplant in a single layer on a baking sheet. Place into a preheated 350°F (180°C) oven for five to seven minutes.