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, and 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 "Build a week of meals around this recipe" 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 Garlic clove, finely minced
• 1 tbsp Lemon juice
• 1 tsp Smoked paprika (pimentón)
• 1 tbsp Fresh parsley, chopped

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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.