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Zesty & Spicy Eggplant: The Perfect Fall Side Dish

Zesty & Spicy Eggplant: The Perfect Fall Side Dish
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★★★★★

4.9 from 8 reviews

This Spicy Eggplant Recipe (Ogoniok) is a flavorful dish that combines tender eggplant with a zesty mix of garlic, jalapeños, and vinegar. Perfect as a side dish or appetizer.

Ingredients

Scale

Eggplant:

  • 4 ½ lbs (2 kg) eggplant
  • 1/3 cup + 2 Tbsp (100 mL) white vinegar
  • 1 Tbsp sea salt

Seasoning:

  • 2–3 medium/large jalapeños, seeded and minced (adjust for heat preference)
  • 7 large or 10 medium garlic cloves, peeled and minced/pressed

Others:

  • Canola oil for frying

Instructions

  1. Preparing the Eggplant: Cut the eggplant into 1 ½” to 2″ pieces.
  2. Frying the Eggplant: Fill a medium-to-large pot one-third full with canola oil and heat over medium-high heat. Test the oil by dropping in a small piece of eggplant; it should bubble and sizzle. Once the oil is hot, add enough eggplant to keep it mostly submerged. Cook in 2–3 batches, depending on the pot size. Ensure the eggplant is bubbling consistently in the oil throughout frying. Fry the eggplant until golden, about 15–20 minutes. Remove with a slotted spoon and place in a colander set over a bowl to drain excess oil. Allow the eggplant to drain until just barely warm, then transfer it to a large mixing bowl.
  3. Assembling the Dish: In a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt. Mix well. Drizzle the mixture over the cooled eggplant and toss gently to combine. The dish is ready to serve immediately or can be refrigerated for later. The flavors deepen and improve as it sits, making it even more delicious over time.

Nutrition

Keywords: Spicy Eggplant Recipe, Ogoniok, Eggplant Appetizer, Eggplant Side Dish

Find it online: https://yumwithmia.com/zesty-and-spicy-eggplant-the-perfect-fall-side-dish/