DO NOT FRY Eggplants! A Recipe That Drives Everyone Crazy! Best Thing I’ve Ever Done!

Who said eggplants had to be fried to be delicious? Buckle up because I’m about to introduce you to a recipe that will completely change your perspective on this versatile vegetable. Prepare to tantalize your taste buds with this mouthwatering dish that’s not just a feast for the palate but also a breeze to whip up in your kitchen.


When it comes to eggplants, most people default to frying, but I’m here to tell you: don’t! This recipe is a game-changer. It’s packed with flavors, textures, and healthy goodness that will leave you wondering why you ever settled for plain old fried eggplant. So, buckle up and get ready to embark on a culinary adventure like no other.


You’ll need:

  • 2 Eggplants (500 g)
  • 1-2 Sweet red peppers (200 g)
  • Salt 0.5 tsp
  • Ground pepper to taste
  • Ground coriander 0.5 tsp
  • Vegetable oil 2 tbsp (30 g)

For the sauce:

  • 1 carrot (200 g)
  • 1 onion (160-200 g)
  • 4 cloves of garlic
  • 4-5 tomatoes (500 g)
  • Salt 0.5 tsp
  • Ground pepper to taste
  • Ground coriander 0.5 tsp
  • Fresh herbs for serving

Step by Step Recipe

Preparing the Vegetables

1. Cut the eggplants into slices, about one and a half centimeters thick, and place them in a bowl.

2. Prepare and cut the red peppers: first into two parts, then each half into slices. Place them on top of the eggplants.

3. Salt the vegetables with half a teaspoon of salt, add ground pepper to taste, and half a teaspoon of ground coriander. Then add two tablespoons of vegetable oil. Mix all ingredients thoroughly.

Preparing the Sauce

1. Grate 200 grams of carrots on a coarse grater.

2. Cut the onion into small cubes and pass the garlic through a press.

3. Cut the tomatoes in half, grate them on a coarse grater, and pour over the vegetables.

4. Add pepper, coriander, and a little vegetable oil to the sauce mixture.

Layering and Baking

Pour the sauce into a baking dish and place the prepared eggplants and peppers on top as shown in the photo below.

Place in an oven preheated to 200 degrees Celsius for 50 minutes.

Serving Suggestions

Once baked, garnish with fresh herbs of your choice. This dish pairs perfectly with a side of fluffy rice or crusty bread. Enjoy the explosion of flavors with every bite!

Health Benefits

Not only is this dish bursting with flavor, but it’s also incredibly nutritious. Eggplants are rich in antioxidants, vitamins, and minerals, while the fresh vegetables in the sauce provide an array of essential nutrients. Plus, by baking instead of frying, you’re cutting down on excess oil and calories, making this recipe a healthier option for you and your loved ones.

FAQ: Can I Substitute Ingredients?

Yes, feel free to get creative with substitutions! Try using zucchini or squash instead of eggplant, or bell peppers in different colors for added visual appeal.

FAQ: How Do I Store Leftovers?

Simply store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave for a quick and delicious meal.

FAQ: Can I Freeze This Dish?

Absolutely! This dish freezes well. Once cooled, transfer it to a freezer-safe container or resealable bag and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

FAQ: How Can I Adjust the Spiciness?

If you prefer a spicier kick, add some chili flakes or a dash of hot sauce to the sauce mixture. Taste and adjust according to your preference before baking.

FAQ: Can I Grill Instead of Bake?

Certainly! You can grill the eggplants and peppers before layering them with the sauce. Simply grill until tender and slightly charred, then proceed with the rest of the recipe as directed.

In conclusion, this recipe proves that frying isn’t the only way to enjoy eggplants. With simple ingredients and easy steps, you can create a dish that’s not only delicious but also nutritious and satisfying. So, next time you’re craving something flavorful, skip the fryer and give this recipe a try. Your taste buds will thank you!

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