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Pan-Fried Eggplant Mediterranean style with Lemon Garlic Sour Cream Sauce

Pan-Fried Eggplant Mediterranean style with Lemon Garlic Sour Cream Sauce

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Prep Time 5 minutes
Cook Time 15 minutes
soaking 15 minutes
Total Time 35 minutes
Servings: 4 people
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants
  • 3 –4 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 1 tablespoon cornstarch
  • 4 –5 tablespoons water
For the Lemon Garlic Sour Cream Sauce:
  • ½ cup sour cream1–2 teaspoons fresh lemon juice
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

How to Make Pan-Fried Eggplant Mediterranean style
    Prep the Eggplant
    1. Cut into 1-inch cubes (not smaller).
    2. Salt lightly and let sit 15–20 minutes.
    3. Pat dry with paper towel.
    4. This improves texture and prevents bitterness.
    Season
    1. Toss with olive oil, spices, and cornstarch.
    2. Mix until evenly coated.
    Cook
    1. Heat a large skillet over medium heat.
    2. Add eggplant in a single layer.
    3. Cook 5–6 minutes until golden.
    4. Flip and cook another 4–5 minutes.
    Steam for Softness
    1. Add 4-5 tablespoons water,
    2. cover immediately, and cook 3–4 minutes.
    3. This step makes the inside soft and creamy.
    4. Remove lid and cook 1–2 more minutes to lightly crisp edges again.
    Mix all Sauce ingredients

      Notes

      How to Know It’s Perfect

      • Golden outside
      • Soft and buttery inside
      • No rubbery texture

      Serving Ideas

      • Serve warm with lemon garlic sour cream sauce.
      • Top with fresh herbs or a squeeze of extra lemon

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      Let us know how it was!