Fried Eggplants

by Editorial Staff

Do you like eggplant? Then this recipe for fried eggplant with tomatoes is just for you.

Summary

Cook Time	50 mins
Total Time	50 mins
Course	Side Dish
Servings (Default: 4)

Ingredients

Eggplant – 800 g
Tomatoes – 1-2 pcs.
Garlic – 2-3 cloves
Mayonnaise – 70 g (to taste)
Flour – 3-4 tbsp (how much will it take)
Vegetable oil – 6-8 tbsp (how many will it take)
Salt – 2 tbsp

Instructions

Wash eggplants.
Peel the eggplants, cut them lengthwise into slices about 0.6 cm thick.
Salt prepared eggplants (2 tablespoons), mix and leave for 15-20 minutes.
Rinse well, squeeze out excess moisture.
Dip each plate in flour on both sides.
Heat a frying pan, pour in vegetable oil (3-4 tablespoons). Put prepared eggplants in hot oil. First fry on one side over medium heat for about 2 minutes (until golden brown).
Then turn over and fry on the other side for about 2 minutes more.
So fry all the eggplant slices. Add oil as needed (1-2 tablespoons). Cool the fried eggplants.
Make the sauce. To do this, peel, crush the garlic, mix it with mayonnaise.
Wash the tomatoes, cut into thin slices.
Grease each piece of fried eggplant with sauce.
Then put a slice of tomato, roll the eggplant 2-3 times. Fried eggplants are ready!

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.