Levantine-Inspired Fried Eggplant Recipe
Inspired by the spice mixture, za'atar, this fried eggplant recipe is an homage to all the flavors of Levant. Just like the spice mixture, this dish is bursting with flavors, from the earthy and pungent flavors of the cumin and the garlic, to the tart sharpness of the sumac, lemon zest and pomegranate seeds.
Suitable for meat eaters and vegetarians alike, this Levantine-inspired fried eggplant recipe is a real crowd-pleaser of a dish. Eggplant, also known as aubergine, is an often overlooked and underutilized vegetable that is actually incredibly versatile and robust. Flour mixed with spices are used in this recipe to create a crisp and flavorful coating to the eggplant, which becomes delightfully soft and melty when pan-fried.
This Levantine-inspired fried eggplant recipe, created by recipe developer Jennine Rye, is great served alongside other salads and meat dishes as part of a meze — a selection of small dishes served together. Because of this, it's also a great option to bring along to a potluck, and will add brightness and flavor to any table.
Gather the ingredients for this Levantine-inspired fried eggplant recipe
To begin this Levantine-inspired fried eggplant recipe, you will need to gather the ingredients. You will need honey, fresh thyme, eggplants, flour, ground cumin, sumac, granulated garlic, black pepper, olive oil, lemon zest, sesame seeds, and pomegranate seeds.
When selecting eggplants, make sure to check that the skin is smooth and glossy, and the eggplant feels firm to the touch. Eggplants that are overripe tend to become dull and wrinkly with flesh that is squashy, as opposed to firm.
Prepare the honey-thyme glaze
To begin, prepare the honey and thyme glaze. Add the honey and chopped fresh thyme to a small saucepan, and gently heat the honey. Allow it to stay hot, but not boil, for a few minutes as the thyme infuses with the honey. Then, remove the saucepan from the heat, and set it aside to cool.
Prepare and coat the eggplant
Slice the eggplant into rounds that are roughly ⅓-inch thick. In a flat-bottomed bowl, add the flour, ground cumin, sumac, garlic powder, and black pepper, and use a spoon or a fork to thoroughly mix the ingredients together. Then, one at a time, coat the eggplant slices in the spiced flour mixture, shake off any excess flour, and set them aside on a plate until you are ready to fry.
Fry the eggplant, and serve
In a large frying pan, heat up the olive oil over medium, before filling the pan with eggplant slices. You may need to fry the eggplant in batches, depending on the size of your pan. Allow the eggplant slices to fry for 4 to 5 minutes on each side, until the outside is crisp and golden in color.
When cooked, place the eggplant slices on a plate or in a large bowl. To finish the dish off, drizzle the fried eggplant with the cooled honey-thyme sauce, and then sprinkle the lemon zest, sesame seeds, and pomegranate seeds on top. Any leftovers can easily be stored in the fridge in an airtight container for up to 3 days, and can be served either warm or cold.
- 4 tablespoons honey
- 1 tablespoon fresh thyme, chopped
- 2 medium-sized eggplants, cut in ⅓-inch-thick slices
- 3 tablespoons plain flour
- 1 teaspoon ground cumin
- 1 teaspoon sumac
- ½ teaspoon granulated garlic
- ½ teaspoon black pepper
- 4 tablespoons olive oil
- 1 teaspoon lemon zest
- ½ tablespoon sesame seeds
- 3 tablespoons pomegranate seeds
- Heat the honey and thyme, until it is hot but not boiling, in a small saucepan. Leave the ingredients to infuse for a few minutes before removing the saucepan from the heat, and leaving it to cool.
- In a bowl, mix together the flour, cumin, sumac, garlic powder, and black pepper. Then, coat both sides of the eggplant slices in the flour and spice mix. Gently shake the slices to remove any excess flour, and set aside.
- In a large frying pan, heat up the oil to a medium heat. Fill the pan with the eggplant slices, and fry for 4 to 5 minutes on each side until golden. Cook in batches, depending on the size of your pan.
- Place the fried eggplant slices on a plate, drizzle with the cooled honey-thyme sauce, then sprinkle the lemon zest, sesame seeds and pomegranate seeds on top. Serve either warm or cold.
| Calories per Serving | 293 |
| Total Fat | 14.9 g |
| Saturated Fat | 2.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 40.9 g |
| Dietary Fiber | 9.3 g |
| Total Sugars | 28.1 g |
| Sodium | 8.5 mg |
| Protein | 4.0 g |
