Pan Fried Eggplant on Baba Ganoush with Yoghurt, Mint and Sumac

5 from 2 votes

Pan Fried Eggplant on Baba Ganoush with Yoghurt, Mint and Sumac

Our recipe for pan fried eggplant on baba ganoush with yoghurt, mint and sumac makes a delicious Middle Eastern inspired vegetable side dish or vegetarian main course. Eggplant spears are pan fried until smoky and charred, piled onto a bed of baba ganoush, showered with fresh mint and dill, topped with dollops of yoghurt and a sprinkle of sumac.

Prep Time10

Cook Time18

Total Time28

Course: vegetable side, side dish, vegetarian main

Cuisine: Middle Eastern

Servings:

Calories: 164kcal

Author: Lara Dunston

Equipment

Ingredients

1 large eggplant globe or black beauty, around 500-600 g, cut into spears
1 tsp salt
200 g baba ganoush homemade or store-bought
2 tbsp fresh mint leaves only
2 tbsp fresh dill sprigs only
3 tbsp extra-virgin olive oil divided, more if needed
8 tbsp Greek style yoghurt
1 tsp sumac or ground paprika or chilli flakes
½ lemon cut into wedges for squeezing on, optional

Metric - US Customary

Instructions

Lay the eggplant spears out onto trays or cutting boards, sprinkle very lightly with salt, and leave to rest.
Scoop the baba ganoush onto a serving plate, use the back of a spoon to spread it around thickly, and shower with the fresh herbs, saving some for garnishing.
Use paper kitchen towels to pat the eggplant spears to soak up the moisture that’s risen to the surface thanks to the salt.
Pour a tablespoon of extra virgin olive oil into a big frying pan over medium-high, just enough to lightly coat the pan. When hot and shimmering, use tongs to transfer some eggplant spears to the pan, keeping them separated. Fry in batches so the pan isn’t crowded, using a tablespoon of oil per batch.
Fry the eggplant spears until they’re soft, smokey and charred on all sides, using tongs to turn them regularly. Use the tongs to transfer the spears to the serving plate as they’re done.
Spoon some dollops of creamy Greek style yoghurt onto the eggplant spears, sprinkle on a little sumac (or ground paprika or chilli flakes), garnish with some more fresh herbs, and serve with lemon wedges for guests to squeeze on top.
Serve with warmed pita or toasted Turkish bread if eating as a snack, starter or light lunch, or serve as a vegetable side for meatballs, skewers, kofta kebabs, roast chicken, or grilled meats or fish.

Nutrition