Modern Manna Recipe / Fried Eggplant in Lemon and Mint

The classic black eggplant variety works best in recipes that require frying, like this one.

Serve the eggplant over a slice of a good bread.

Serves 4


One classic black eggplant

Kosher salt for sprinkling

Corn oil for frying

Juice from half a lemon

2 garlic cloves, minced

2 tablespoons mint, finely chopped

1 jalapeno, thinly slices (optional)



1.  Peel the eggplant using a vegetable peeler (you can also leave stripes of peel). Slice the eggplant into 1/3 think round or long slices. Arrange the slices in a colander and sprinkle every layer with kosher salt. Put the colander over a large bowl and let the eggplant stand for one to two hours.

2.  Wash the eggplant under running water then dry with paper towels.

3.  In a frying pan over medium heat put 1/4 corn oil for frying. Fry the eggplants in one layer (you will have to do it in two batches) until the slices are deep golden brown. Transfer to a tray lined with paper towels.

4.  In a small bowl mix the lemon juice and garlic.

5.  Arrange the eggplant slices on a serving tray, drizzle the lemon juice on top and sprinkle with mint and jalapeno.

Eggplant in lemon and mint
Vered Guttman