Fried aubergines

Ingredients

• 3fresh, firm aubergines
• as neededolive oil or groundnut oil, for frying
• to tastesalt

Instructions

1. 1

   Slice the aubergines

   Trim the ends, rinse the aubergines and, without peeling them, cut them into rounds ½ cm thick. Alternatively, slice them lengthways to the same thickness.

2. 2

   Layer with salt

   Arrange the slices in layers in a colander set over a container, sprinkling each layer with coarse salt.

3. 3

   Press and drain

   Set a lid and a weight on top, then leave the aubergines to drain for at least 30 minutes so their bitter-tasting liquid can run off.

4. 4

   Understand salting

   This step is intended to make the aubergines taste sweeter, particularly long, dark varieties, and to help limit how much oil they absorb during frying.

5. 5

   Rinse and heat

   After the resting time, drain and rinse the slices, then squeeze them gently between your hands. Press them between two tea towels to dry them further, and heat plenty of oil in a frying pan or wok to 180°C.

6. 6

   Fry in batches

   Fry about 4 slices at a time in hot oil that is not smoking, taking care not to overlap them. The slices should float in the oil.

7. 7

   Turn the slices

   Once the side in contact with the oil is golden, turn the slices and fry the other side. They should take only a few minutes to cook.

8. 8

   Drain the aubergines

   When the slices are tender and golden, lift them out with a slotted spoon and drain them on doubled kitchen paper, replacing the paper 2–3 times.

9. 9

   Remove excess oil

   Arrange the slices in a single layer if possible. Cover with kitchen paper and press lightly to absorb any remaining oil.

10. 10

    Season and serve

    If serving straight away, salt the aubergines towards the end of frying. Otherwise, salt them just before using, and serve them as directed in another recipe or warm in a sandwich.

What are fried aubergines?

Fried aubergine is a simple preparation used in Italian cooking: slices are salted, drained and cooked in hot oil until tender and golden. This version keeps the skins on and offers rounds or lengthways slices, so you can choose a shape to suit how you plan to serve them.

The method’s key feature is drying the aubergines thoroughly before frying. That helps the slices meet the hot oil without excess surface moisture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 3g protein, 15g carbs, 14g fat.

Aubergines provide most of the carbohydrate and fibre, while the frying oil supplies most of the fat; the dish contains only a modest amount of protein. Pair a serving with a protein-rich food and another vegetable for a more balanced plate.

Choosing and cutting the aubergines

Firm aubergines: Choose fresh ones that feel firm, as the recipe relies on slices holding their shape through draining and frying.

Even slices: Cut rounds or lengthways slices to about ½ cm thick. Keeping them similar in thickness helps them cook at a similar rate.

Why the salting step matters

Layering: Salt each layer in the colander so the slices drain evenly. The recipe calls for coarse salt at this stage.

Pressing: Leave them under a weighted lid for at least 30 minutes. Rinsing afterwards removes the surface salt, so squeeze and dry the slices well before they go into the pan.

Frying without overcrowding

Hot oil: Bring plenty of oil to 180°C, but do not let it smoke. The slices should float rather than sit crowded on the base of the pan.

Small batches: Fry about 4 slices at a time without overlapping them. Turn each one when the first side is golden; the other side needs only a few minutes.

How to judge when they are done

Colour: Look for a golden surface on both sides rather than relying on a fixed cooking time. The recipe describes the cooking as taking only a few minutes.

Texture: The aubergine should be tender when cooked. Lift the slices out with a slotted spoon and let them drain on fresh kitchen paper as needed.

Serving ideas

Warm and simple: The recipe suggests eating the aubergines while warm in a sandwich, or using them as directed in another recipe.

Seasoning: Salt them towards the end of frying if serving immediately. If they will be used later, wait and season just before serving or adding them to a dish.

Recipe notes & tips

• Cut the aubergines to a consistent ½ cm thickness so the slices cook at a similar pace.
• Dry the slices thoroughly between tea towels before frying to reduce surface moisture.
• Keep the oil at 180°C and in small batches to avoid crowding the pan.
• Replace the kitchen paper 2–3 times as directed to help drain excess oil.
• Wait until just before serving to salt slices that will not be eaten immediately.

Variations

• Change the cut: Use lengthways slices instead of rounds, keeping them about ½ cm thick.
• Choose the oil: Use olive oil or groundnut oil for frying, as listed in the recipe.
• Serve in a sandwich: Tuck the fried aubergines into bread while still warm.
• Use in another dish: Add the slices to a recipe that calls for fried aubergine.
• Adjust the seasoning: Salt at the end of frying for immediate serving, or just before using later.

Common mistakes to avoid

• Skipping the draining time: Leave the slices under a weight for at least 30 minutes as the method directs.
• Leaving the slices wet: Rinse, squeeze and press them between tea towels before frying.
• Overcrowding the pan: Fry about 4 slices at a time without overlapping them.
• Letting the oil smoke: Heat it to 180°C, but take care not to let it smoke.
• Salting too early for later use: If the aubergines will be used later, salt them just before using.

How to store

The recipe does not specify a storage time. If making them ahead, let the slices cool, refrigerate them in a covered container and use them promptly; reheat in a pan or oven until hot.

Frequently asked questions