"Blanketed" Eggplant Recipe

Name: "Blanketed" Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small Japanese eggplants, peeled; 16 large fresh mint leaves; 4 large garlic cloves, 2 slivered, 2 flattened; 2 cups olive oil (for deep frying); 2 pounds tomatoes; 7 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 6 fresh basil leaves; 1 tablespoon dried oregano; 1 1/2 tablespoons drained capers

Servings: persons

1
Place eggplants on double thickness of paper towels.
2
Salt generously.
3
Let stand 1 hour.
4
Pat dry with paper towels.
5
Cut 2 deep incisions in each eggplant.
6
Using tip of knife, push 1 mint leaf and 1 garlic sliver into each incision.
7
Pour 2 cups oil into heavy medium saucepan and heat to 375F.
8
Add eggplants in batches and fry until deep golden brown, turning occasionally, about 4 minutes.
9
Transfer eggplants to paper towels and drain.
10
Blanch tomatoes in pot of boiling water for 20 seconds.
11
Drain.
12
Peel tomatoes.
13
Cut tomatoes in half; squeeze out seeds.
14
Chop tomatoes; set aside.
15
Heat 4 tablespoons extra-virgin olive oil in large pot over high heat.
16
Add 2 flattened garlic cloves; saute until light brown, about 3 minutes.
17
Discard garlic.
18
Add onion; saute until translucent, about 5 minutes.
19
Add reduced to 3 cups, stirring occasionally, about 20 minutes.
20
Mix capers and 3 tablespoons extra-virgin olive oil into sauce.
21
Season with salt and pepper.
22
Reduce heat.
23
Add eggplants.
24
Simmer 5 minutes, spooning sauce over eggplants occasionally.
25
Spoon sauce onto platter.
26
Top with eggplants.
27
Serve warm or at room temperature.

1564

kcal

Calories

148

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 small Japanese eggplants, peeled, 16 large fresh mint leaves, 4 large garlic cloves, 2 slivered, 2 flattened, 2 cups olive oil (for deep frying), and more.

Yes, "Blanketed" Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"Blanketed" Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions