Eggplant (Aubergine) With Raw Garlic

Total Time
Prep 10 mins
Cook 10 mins

This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.

Ingredients Nutrition


  1. Wash eggplant well; cut off stem portion (leave peel on).
  2. Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
  3. Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
  4. On a serving platter, arrange cooked eggplant slices.
  5. In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
  6. Drizzle over the eggplant slices, sprinkle with parsley, and serve.


Most Helpful

I am the only eggplant lover in my family, but I used a large eggplant and ate it all. This is a great lo-cal recipe and has a great flavor. I also used the eggplant as a base for some mousaksa that I was preparing. This is perfect for my diet and I ate it all.

Caryn Gale January 16, 2003

OH WOW! This is really delicious! The garlic makes it VERY pungent...but it's heaven for us garlic lovers! I agree with the previous reviewer, it would be awesome with some fresh tomatoes and cheese...or as a luncheon side dish with cold meats and cheeses. Thanks! Great recipe! P.S. One week later I have been eating this as a low carb side all week. Just wanted to add that the pungency really mellows after a day or so. I am making more today. This is an awesome side dish or sandwich filler! One of the BEST 'zaar' recipes I have ever found!

ms.susan April 18, 2007

This is now my favorite way to eat eggplant. I followed Kasha's lead and baked the eggplant slices after spraying them with Pam. This is an easy and simple way to prepare eggplant.

Wenstar February 04, 2005

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