Thinly sliced and seasoned eggplant is pan-fried in oil until crunchy and chewy like bacon. Read more about eggplant in our July/August 2018 Savor feature.
SERVINGS: 6
SERVING SIZE: 5 to 6 slices (8 grams)
PREP TIME: 10 minutes
COOKING TIME: 24 minutes
Ingredients
- 1 small eggplant
- 1 teaspoon (5 milliliters) liquid smoke
- 1½ tablespoons (22 milliliters) less-sodium soy sauce
- 1 teaspoon paprika
- 2 tablespoons (30 milliliters) vegetable oil, divided
Instructions
- Cut stem off eggplant. Using a vegetable peeler, peel eggplant into thin strips, moving from top to bottom. Discard purple peel and inside seed-filled portion.
- In a small bowl, stir together liquid smoke, soy sauce and paprika. Lay out eggplant strips on a cutting board. Brush sauce mixture onto one side of each eggplant slice.
- Heat a frying pan over medium heat. Add 1 tablespoon oil and wait for it to slightly simmer (about 2 minutes).
- Place several slices of eggplant in the pan, sauce side up. Be sure not to crowd the pan.
- Cook on one side for 2 minutes (edges will start to brown).
- Use tongs to flip and cook an additional 2 minutes.
- Remove slices from pan and place on a paper towel-lined plate.
- Add remaining 1 tablespoon oil and repeat until all eggplant is cooked.
Nutrition per serving: 51 calories, 5g total fat, 0g saturated fat, 0mg cholesterol, 129mg sodium, 2g carbohydrate, 1g fiber, 1g sugar, 1g protein, N/A potassium, N/A phosphorus
Natalie Rizzo, MS, RD is a NYC-based media Dietitian, food and nutrition writer and owner of Nutrition ȧ la Natalie. Natalie writes for many national publications such as Parade, Eating Well, Shape.com and Runner's World. She has also appeared on local TV segments and is frequently quoted in national publications. Natalie is very honored to have won the award for Top Food & Nutrition Feature Article in 2017 for “Decoding Food Label Claims: The Lowdown on Package Promises”, as well as the 2016 Stone Soup Blogger of the Year award. Connect with her on Facebook, Instagram and Pinterest.
