Eggplants for Salad

Make this Tonight - "Food from an Iraqi Childhood"

Prep Time
Cook Time


  • 1 large or 2 small globe eggplants
  • Kosher salt
  • Vegetable oil, for frying


  1. Peel the eggplant from top to bottom to make zebra stripes. Cut it ½-inch-thick rounds and transfer to a colander. Set in sink.
  2. Cover the eggplant generously with salt and let sit for 30 to 45 minutes to draw out water. Rinse thoroughly and pat dry with paper towels
  3. Line a plate with a paper towel. Fill a wide deep skillet with vegetable oil about 1 inch in depth and heat medium-high for about 3 mins until it reaches 350 degrees Fahrenheit.
  4. Add about half the eggplant slices; they should be in one layer with some space between them.
  5. Fry for 2-3 minutes then check the bottom (should be golden brown. Fry for 2 minutes and on the second side, shake the pan occasionally to avoid sticking.
  6. Transfer eggplant on paper towels to drain excess oil.
  7. Allow to cool before serving.