Spicy Eggplant Recipe

Servings: 8 as an appetizer 4 1/2 lbs 2 kg eggplant 1/3 cup + 2 Tbsp, 100 mL white vinegar 1 Tbsp sea salt 2-3 medium/large jalapenos, or to taste, seeded and minced 7 large, or 10 medium garlic cloves, peeled and pressed/minced Canola Oil to fry eggplant


Cut eggplant into 1 1/2" to 2" pieces. Fill 1/3 of medium/large pot with canola oil and place over med/high heat. To test if oil is ready, drop in a piece of eggplant and it should bubble and sizzle.


Once oil is hot, add enough eggplant to keep it mostly submerged in oil. The eggplant should be bubbling and boiling in the oil the entire time. Cook in 2 to 3 batches depending on the size of your pot.

Once eggplant is golden (15 to 20 minutes), remove with a slotted spoon and place in a colander set over a bowl to drain off excess oil. Let it drain in the colander until eggplant is just barely warm then transfer to a large mixing bowl.

In a small bowl, combine white vinegar, pressed garlic cloves, minced jalapeños and salt. Stir together and drizzle over cooled eggplant. Toss to combine. Eggplant can be enjoyed right away or refrigerated. It keeps for several weeks and only gets better as the flavors meld.

Be sure to explore our other Eggplant recipes like this eggplant spread and definitely eggplant parmesan!

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