Eggplant (Aubergine) With Raw Garlic

"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."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Pneuma photo by Pneuma
photo by Bergy photo by Bergy
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.
  4. excellent...i added a few diced tomaoes that were marinated in olive oil & balsamic vinegar. very simple and tasty!
  5. We love eggplant, garlic, and olive oil, so this dish was right up our alley! I agree with Lennie, that the "bite" of the fresh garlic really complements the mellow flavor of the eggplant. This is absolutely delicious, and a dish we'll make year-round, although we especially like it grilled outside (we've made it both inside and outside). Really delicious dish that DH and I both enjoyed immensely. Thanks, Lennie!


  1. Wonderful combination of flavors. The rich olive oil and tart lemon juice (not to mention all that wonderful garlic) formed a simple but perfect complement to the eggplant! I chickened out on the raw garlic, since I knew that a couple members of my family would dislike it, and sauteed it instead.


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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