Pan-Fried Eggplant with Garlic Yogurt and Pimentón

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Slices of tender pan-fried eggplant served with a tangy garlic yogurt sauce and a dusting of smoky Spanish pimentón for a simple vegetarian tapas dish. This Spanish recipe (vegetarian), ready in about 40 minutes, pairs Eggplant, Salt, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large (about 1 lb) Eggplant
• 1 tsp Salt
• 3 tbsp Olive oil
• 1 cup Greek yogurt
• 1, finely minced Garlic clove
• 1 tbsp Lemon juice
• 1 tsp Smoked paprika (pimentón)
• 1 tbsp, chopped Fresh parsley

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Instructions

1. Step 1: Slice 1 large eggplant into 1/2-inch thick rounds. Sprinkle both sides with 1 tsp salt and let rest on a wire rack for 20 minutes to draw out moisture.
2. Step 2: Pat the eggplant slices dry with paper towels. Heat 3 tbsp olive oil in a large skillet over medium heat.
3. Step 3: Pan-fry the eggplant slices in batches for 3-4 minutes per side until golden brown and tender. Add more oil if needed.
4. Step 4: In a small bowl, combine 1 cup Greek yogurt with 1 finely minced garlic clove and 1 tbsp lemon juice. Stir well.
5. Step 5: Arrange the fried eggplant on a serving plate, spoon 2-3 tbsp of the garlic yogurt over each slice, and sprinkle 1 tsp smoked paprika and 1 tbsp chopped fresh parsley on top.
6. Step 6: Serve immediately as a warm tapa or side dish.