Fried Eggplant Infused in Herbs
One simple ingredient can create a remarkable dish. Fried Eggplant coated in herbs pairs perfectly with any meal. This soft and aromatic side dish is an Italian-feeling savored on your plate.
Servings: 6
Calories: 428kcal
Equipment
- instant pot
Ingredients
- 2 eggplants
- 1 tbsp Italian herbs
- 9 oz sunflower oil or canola oil
- salt to taste
- 1/4 cup sun-dried tomatoes
Instructions
- Take 2 medium-size eggplants and cut them into 1 1/2″ to 2″ pieces.
- Fill ⅓ of the pot with sunflower/canola oil and set your instant pot to the “Fry” program. Let the oil heat. Once it is hot add about ½ of the chopped eggplants. Close the lid and leave them to fry for about 15 minutes. After the elapsed time, with a slotted spoon remove fried eggplant from the oil and place them in a colander lined with a paper towel to drain off excess oil. Repeat with remaining eggplant.
- Transfer carefully warm eggplant to a large bowl. Season generous eggplant with ground garlic( or fresh minced garlic) and Italian mix of herbs. Toss gently as not to mash the cubes. Top with some sun-dried tomatoes.
- Simple, enjoy it!
Nutrition
Calories: 428kcal | Carbohydrates: 12g | Protein: 2g | Fat: 43g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 517mg | Fiber: 5g | Sugar: 7g | Vitamin A: 89IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg