Fried Eggplants with Bell Peppers and Garlic
A simple and light side dish, appetizer, or dinner! Fried eggplants with bell peppers and garlic are quick to make. Brief frying keeps the vegetables firm, colorful, and delicious. Especially good in autumn when eggplants are fragrant and inexpensive.
Updated : 18 August, 2025
Easy
About 20 min.
Ingredients
2
Eggplant
1
Bell pepper
1
Onion
1
Carrot
1
Garlic
3 tablespoon
Vegetable oil
to taste
Greens
to taste
Ground black pepper
to taste
Salt
Additionally
50 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The number of eggplants depends on their size. I used three small ones; if using medium-sized, take two. Wash all vegetables; peel the onion, carrot, and garlic.
Step 2
Slice the onion into half rings. Don’t chop it too small - larger pieces make the dish both prettier and tastier.
Step 3
Cut the carrot into round slices.
Step 4
Remove the seeds and core from the bell pepper, then cut the flesh into thick strips.
Step 5
Cut off the stem of the eggplants. Slice lengthwise into plates, then cut into matchstick strips. Note: Often there’s no need to remove bitterness - young eggplants and certain varieties are naturally mild.
Step 6
Heat a skillet over medium heat, add vegetable oil for frying. Add the onion and carrot. Fry for a couple of minutes, stirring, until softened.
Step 7
Add the bell pepper to the skillet. Cook together, stirring, for another 3-4 minutes.
Step 8
Then add the eggplants and finely chopped garlic clove. Stir well - the eggplants will quickly absorb the remaining oil.
Step 9
Pour a little hot water or broth into the skillet. Reduce heat, cover with a lid, and simmer for 5–7 minutes until the eggplants are tender.
Step 10
Season with salt and pepper. Add chopped fresh herbs (I used parsley; cilantro works well too). Stir and warm the dish for another couple of minutes.
Step 11
Serve the fried eggplants immediately. Enjoy!