Tiffany Haney
Frying aubergine is a popular cooking method that can be done in various ways, including pan-frying, stir-frying, and shallow frying. Aubergine, also known as eggplant, is a versatile vegetable that can be sliced, cubed, or left whole before being cooked in a pan. The thickness of the slices will determine the cooking time and whether steaming is required before frying. Seasonings and sauces, such as olive oil, za'atar, soy sauce, and harissa, can be added to enhance the flavour of the dish. Frying aubergine is a quick and easy way to create a soft and silky texture that pairs well with al dente carbs like jasmine rice or ramen noodles.
| Characteristics | Values |
|---|---|
| Cooking method | Pan-frying |
| Type of aubergine | Asian eggplant (long and thin) |
| Slicing | Halve lengthwise, or 2-3 cm thick rounds |
| Oil | Vegetable oil, olive oil, or oil spray |
| Seasoning | Salt, pepper, paprika, onion, garlic, harissa paste, za'atar, soy sauce, lemon juice, parsley, chilli, sesame seeds |
| Cooking time | 2-5 minutes each side |
| Serving suggestion | Jasmine rice, ramen noodles, or a dipping sauce |
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What You'll Learn
How thinly should I slice the aubergine?
The thickness of your aubergine slices will depend on your desired cooking method and how soft you want your aubergine to be.
If you want to pan-fry your aubergine without steaming it first, it is recommended to slice the aubergine thinly (about 5mm or 0.2 inches). This will allow you to cook the aubergine quickly, with about 2 minutes of frying time on each side.
If you prefer thicker slices of around 2-2.5 cm or 1 inch, it is advisable to first steam the aubergine to soften it before pan-frying. You can do this by adding a small amount of water to the pan and covering it with a lid to trap the steam. Alternatively, you can microwave the aubergine slices with a bit of water before draining, drying, and pan-frying them.
For baking or roasting aubergine in the oven, thicker slices of about 2-3 cm or 0.8-1.2 inches are suitable. If you are grilling the aubergine, slicing it lengthwise into wedges is a good option.
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Should I steam the aubergine before frying?
Yes, you can steam aubergine before frying. Aubergine is a versatile vegetable that can be cooked in a variety of ways, including grilling, frying, griddling, barbecuing, roasting, steaming and baking.
Steaming aubergine is a great way to quickly soften the vegetable before eating. To steam aubergine, you can either boil water in a pan and place the sliced aubergine in a steamer or microwave the aubergine with a bit of water. The steaming time depends on the thickness of the slices. Once the aubergine is soft, you can then fry it. This method is useful if you are calorie counting, as aubergine tends to soak up a lot of oil when fried.
If you want to fry aubergine without steaming it first, it is recommended to slice the aubergine thinly so that it cooks faster. You can also score the aubergine in a criss-cross pattern to speed up the cooking process.
There are many ways to cook aubergine, and it is a popular ingredient in dishes such as ratatouille, caponata, moussaka, parmigiana, miso aubergine and imam bayildi.
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What oil should I use?
When pan-frying aubergine, you can use a variety of oils, including vegetable oil, olive oil, and avocado oil. The type of oil you choose can depend on the desired taste and texture of the aubergine.
Vegetable oil is a popular choice for pan-frying aubergine, as it has a neutral flavour and a high smoke point. This means that it can be heated to a higher temperature without smoking or burning, which is ideal for achieving a crispy texture. Additionally, vegetable oil is affordable and readily available in most grocery stores.
Olive oil is another option that can add a rich, fruity flavour to the aubergine. It has a lower smoke point than vegetable oil, so it is better suited for lower-heat cooking or for finishing dishes with a drizzle of oil. Olive oil is also a healthy choice, as it is high in monounsaturated fats and antioxidants.
Avocado oil is a less commonly used oil for pan-frying aubergine, but it offers a mild flavour and a high smoke point. It is a healthy option, as it is high in monounsaturated fats and vitamins, but it may be more expensive than other oils.
When pan-frying aubergine, it is important to consider the amount of oil used. Aubergine has a reputation for being a greedy oil-soaking sponge, so using a minimal amount of oil is recommended. One technique is to steam the aubergine first to soften it and then pan-fry it with a light coating of oil to achieve a crispy texture without absorbing too much oil.
Additionally, the choice of oil may depend on the specific recipe and personal preference. Some recipes may call for a specific type of oil to complement the other ingredients or enhance the dish's flavour profile. Ultimately, the best oil for pan-frying aubergine is the one that suits your taste preferences, desired texture, and cooking methods.
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How long should I fry the aubergine for?
The time it takes to pan-fry aubergine depends on how soft you want it, how thinly it is sliced, and whether you want to include a combination of steaming and frying in your cooking method.
If you want to soften the aubergine before frying it, you can steam it or microwave it with a bit of water until it's slightly soft. This method can help reduce the amount of oil the aubergine absorbs during frying. You can then pan-fry the aubergine slices in shallow oil until they are reddish-gold on both sides. This method will take around 20 minutes in total.
If you are just pan-frying the aubergine without softening it beforehand, the cooking time will depend on the thickness of your slices. If you slice the aubergine paper-thin, it will soften immediately. If you slice it about 1 cm thick, it will take a few minutes on each side to become reddish-gold and soft. If your slices are 1 inch thick, they will take a while to cook through.
For aubergine slices that are about 1 cm thick, one source recommends frying cubed aubergine for 5 minutes until it starts to wilt and reduce in size, and then frying it for another 5-7 minutes until it has completely softened and turned a dark colour.
If you want your aubergine slices to be crispy, you can broil them for a minute or two after frying.
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What should I serve with fried aubergine?
Fried aubergine is a versatile dish that can be served in many ways. It can be a starter, a snack, or a side dish. Here are some ideas on what to serve with fried aubergine:
Rice or Noodles
Fried aubergine goes well with rice or noodles. Jasmine rice, in particular, is a great choice to complement the flavours of the fried aubergine. For a chewier texture, you can opt for ramen or other types of noodles.
Meat Dishes
Fried aubergine slices can be a delicious accompaniment to meat dishes, especially roast lamb. They can be arranged around a roast leg of lamb or served with any Indian meat dish. Leftover fried aubergine slices can also be heated with leftover Indian-style meat the next day, creating a new and tasty dish.
Other Vegetables
Fried aubergine is often part of a vegetable stir-fry, so feel free to add other vegetables to the dish. Garlic, in particular, is a common pairing, and you can also include soy sauce, tomato paste, rice wine vinegar, and brown sugar to create a flavourful sauce.
Spices and Seasonings
Fried aubergine can be enhanced with various spices and seasonings. Black pepper is a popular choice, especially when paired with miso and tomato paste. You can also experiment with chilli and lime, adding chopped red chilli to the dish. Other seasonings like salt, turmeric, and cayenne pepper can also be used to sprinkle over aubergine wedges before frying.
Dipping Sauces
If you prefer a more crispy texture for your fried aubergine, you can serve it with dipping sauces. A garlic sesame or miso garlic dipping sauce can be a delicious summer side dish.
With these options, you can create a delicious and varied meal centred around fried aubergine.
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Frequently asked questions
Yes, you can pan-fry aubergine.
To pan-fry aubergine, slice the aubergine into rounds or wedges, toss with olive oil and seasonings, and fry in a large, deep frying pan over medium-high heat for about 5 minutes on each side or until golden brown.
The time it takes to pan-fry aubergine depends on the thickness of the slices. Thin slices of about 5mm can be pan-fried for 2 minutes on each side, while thicker slices of 2-2.5 cm can be pan-fried for about 5 minutes on each side.
For pan-frying aubergine, heat the oil in a pan over medium-high heat. The ideal temperature for frying aubergine is around 350 degrees Fahrenheit or 180 degrees Celsius.
