Fried Eggplant Slices in Lemon Brine

Eggplant is probably my absolute favorite ingredient. It's so incredibly versatile. It can be light and refreshing as a summer vegetable dip, or slow cooked in a stew to almost mimic the heartiness of meat.

This dish is a childhood favorite from my mom. I love how the eggplant serves as a sponge for the tart lemon and sharp garlic. Definitely brush your teeth after eating this if you plan to be around other people!

You will need:
1 large eggplant
2 lemons, juiced
1 garlic clove, chopped fine
Kosher salt
Vegetable oil, for frying


Wash the eggplant and remove the stem and the very bottom.  Slice the eggplant into 1/4 inch thick rounds. Lay the eggplant rounds on a flat surface and sprinkle generously with Kosher salt. This helps eliminate the bitterness that is trapped in the eggplant's liquid. In addition, the eggplant fries much better when it's dry and not filled with water. After about 30 minutes, use a paper towel to blot the eggplant and remove all the liquid that has seeped out. I then turn the rounds over and salt again for 30 minutes. Blot the liquid again and really try to get the extra salt and liquid off so they will not be too salty.

In a large frying pan, fry the rounds in a little vegetable oil (you can also use a generous spray of Pam). Fry until both sides are golden and let cool on a paper towel.

Using a shallow dish with a cover (I just use tupperware) begin to layer the rounds of eggplant with a sprinkling of garlic and the lemon juice. There is no need to add any salt, as the eggplant will already be salty from earlier. Once you have put in all the eggplant, garlic and lemon, close the dish/tupperware and give it a good shake to make sure all the dressing has covered the eggplant.

Keep it in the refrigerator for 2 days before eating for the best flavor. It will keep for up to 2 weeks.  You may wish to shake it up a few more times before serving.

The eggplant gets pretty wilted, but the skin holds nicely, so you can easily serve it with a little fork and grab each round by the skin.  They are delicious in a falafel sandwich, served as a salad layered with fresh tomato rounds and feta, or served simply on a small plate, with some chopped fresh parsley on top.