Pan Fried Eggplant With Tangy Garlic Cilantro Sauce – 2 Servings
$24.00
Lebanese pan-fried eggplants are a simple yet incredibly flavorful dish often featured in Middle Eastern cuisine. The eggplants are sliced, salted to remove excess moisture and bitterness, and then fried until golden and tender. I end up topping them with garlic, fresh cilantro, lemon juice, sweet and tart pomegranate molasses, and crushed walnuts for crunch. It’s absolutely delicious.
Description
What makes them so delicious is their texture and ability to absorb flavors. When fried, the eggplants develop a crispy exterior while remaining soft and creamy inside. They take on the rich taste of olive oil, and when paired with ingredients like garlic and pomegranate molasses, the flavor profile becomes even more dynamic—savory, slightly tangy, and deeply satisfying.
This dish showcases the magic of eggplants and the bold simplicity of Lebanese cooking.
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