Ingredients:

  • 2 medium eggplants (approx. 1.5 lbs / 680g), sliced into 1/4-inch rounds
  • 1 tbsp (15g) kosher salt
  • 3 tbsp (42g) avocado oil
  • 1/2 tsp (3g) freshly cracked black pepper
  • 1/4 cup (15g) fresh Italian parsley, chopped
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Arrange eggplant slices in a single layer on a baking sheet and sprinkle kosher salt evenly across both sides of every slice.
  2. Let the eggplant sit for 15–20 minutes to allow moisture to rise to the surface.
  3. Rinse the slices quickly under cold water to remove excess salt, then pat them completely dry with paper towels.
  4. Heat a skillet over medium-high heat and add avocado oil, waiting until the oil shimmers.
  5. Carefully place slices in the pan, leaving space between each, and fry for 3–4 minutes per side until a deep mahogany-colored crust forms.
  6. Transfer the fried slices to a plate lined with paper towels to remove excess surface oil.
  7. While still hot, sprinkle with black pepper and chopped parsley, and drizzle with lemon juice if desired.