Fried Aubergine (Eggplant) with Sherry Vinegar & Garlic Drizzle

A flavour-packed side dish that’s just as good fresh as it is the next day tucked into a sandwich.

Great for serving alongside a BBQ, or you can roll up the slices and secure them with cocktail sticks for easy finger food — perfect as part of a mezze spread or a charcuterie-style board.

I’ll admit, I like to go a little overboard with the garlic — but you can adjust to your own taste. I love bold, punchy flavours, and the combo of garlic and Sherry vinegar is just so delicious!

The aubergine, shallow-fried in extra virgin olive oil, soaks up all that aromatic goodness and turns out irresistibly tender and moreish. Some might call it sacrilege to fry in EVOO — but that’s how I learned from my mum, who learned from her mum, and so on. I don’t fry often, but when I do, it’s always in extra virgin olive oil — tradition and flavour all in one. 

Ingredients

• 5 large aubergines (eggplants)

• 1 small head of garlic, crushed (use half the amount if you want it less garlicky)

• 1 ½ tablespoons extra virgin olive oil, plus extra as needed for shallow-frying

• 5 tablespoons Sherry vinegar

• sea salt

• freshly ground black pepper

Instructions

1. Prep the aubergines:
   Wash and dry the aubergines. Slice off the tops and bottoms, then cut lengthwise into ¼-inch slices.

2. Salt and drain:
   Lightly salt the slices on both sides (skip any with skin, as the salt won’t stick). Stand them upright in a colander over a bowl and let them sit for at least 4 hours (or overnight). This draws out excess moisture and any bitterness, resulting in a sweeter, silkier bite.

3. Fry the slices:
   In a large frying pan or shallow casserole, heat enough extra virgin olive oil over medium heat to coat the base — it should come slightly up the sides of each slice. Test the heat by dipping in the edge of a slice; it should sizzle. No need to pat the aubergine dry — leave the salt on. Fry in batches for a couple of minutes per side, until golden brown.
   Transfer to a tray lined with kitchen paper towel to absorb excess oil, then onto your serving dish. Top up the oil slightly between batches to maintain the heat and prevent sticking.

4. Make the garlic-sherry drizzle:
   In a small pan, heat 1 ½ tbsp of extra virgin olive oil on medium-low heat. Add crushed garlic and sauté gently for 2 minutes until fragrant — careful not to overcook, as the garlic can develop a bitter taste.
   Stir in the Sherry vinegar, count to 15 seconds, then remove from the heat immediately (overcooking the vinegar can cause separation).

5. Assemble and serve:
   Drizzle the warm garlic-vinegar mixture evenly over your aubergines. Finish with a good crack of black pepper — and serve!

Tips & Twists

• Grill instead of fry: For a lighter version, grill the aubergine slices instead. Just increase the olive oil when sautéing the garlic to balance the dryness.

• Salting is key: It might feel like an extra step, but it transforms the flavour and texture. Totally worth the effort.

• Leftovers: These are dreamy in sandwiches or wraps with cured meats or cheese.

To watch the recipe reel click here.

Enjoy!