Description
A beloved Algerian dish made with tender fried eggplant slices simmered in a rich tomato and garlic sauce, Mderbel Eggplant is full of flavor, comforting aromas, and nostalgic charm.
Ingredients
Scale
- 2 large eggplants, sliced into ½ inch rounds
- 2 tablespoons tomato paste
- 4 garlic cloves, finely chopped
- ½ cup olive oil, divided
- 1 teaspoon salt, plus extra for eggplant
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 cup water
- Chopped fresh parsley (optional, for garnish)
Instructions
- Heat a frying pan over medium heat with enough olive oil to cover the bottom.
- In a separate saucepan, heat 2 tablespoons olive oil. Add chopped garlic and sauté for 1 minute. Stir in tomato paste, paprika, salt, and pepper. Pour in water and stir until smooth. Let simmer for 10 to 15 minutes.
- Line a plate with paper towels to drain fried eggplant. Keep a large serving dish nearby.
- Salt the eggplant slices and let sit for 20 minutes. Pat dry, then fry each side until golden brown. Drain on paper towels.
- Layer fried eggplant in a clean pan or serving dish. Pour the simmered sauce over each layer gently.
- Let everything rest together or simmer briefly to combine flavors.
- Garnish with fresh parsley and drizzle with olive oil if desired. Serve warm or at room temperature.
Notes
- Salt the eggplant slices beforehand to reduce bitterness.
- Use good-quality olive oil for best flavor.
- Let the dish rest before serving for deeper flavor.
- You can bake the eggplant slices for a lighter version.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg