Notice: Undefined variable: r in /home/pcfma02/public_html/recipes_show.php on line 32
Pan-Fried Eggplant with Pico de Gallo – Pacific Coast Farmers' Market Association

Pan-Fried Eggplant with Pico de Gallo

Printable version of this recipe.


2 large eggplant (or 4 small)
4 large tomatoes
1 or 2 red onions
chili peppers
2 cloves garlic
2 limes (or lemons)
mint leaves
1 ear corn
whole wheat flour
olive oil
canola oil
sea salt


To prepare the pico de gallo, begin by finely mincing the tomatoes, onions, garlic and chili peppers, and mix them well in a bowl. Use however many chilis are necessary to achieve the level of spice you desire. If fresh peppers are unavailable, chili powder or your favorite hot sauce may be used instead. A mild sauce may be made by using no chili at all. Shuck the corn, and chop the kernels off of the ear. Now, milk the cob by firmly scraping the back of your knife down along the cob, extracting the leftover meat and juices. This liquid will add sweetness and flavor to the pico de gallo. Add the corn to the sauce, along with the juice of the limes, chopped mint leaves and a pinch of salt and pepper. Taste and adjust seasoning, if necessary. Set the sauce aside to marinate.
Preheat a heavy skillet on medium-high heat with enough frying oil to bring it to a depth of slightly less than 1/4”. Cut eggplant into round slices or long slabs about 1/4” thick, salt and coat with olive oil. When frying oil is hot, dredge the oiled eggplant in flour, coating it well, and place gently in the skillet, in a single layer. Cook until brown on the bottom, then flip. When eggplant is well-browned, remove from oil and place on a towel to dry.

Type of Dish





Pico de gallo, or “rooster’s beak” in Spanish, is a common sauce made from a base of chopped tomatoes, onions, and chili peppers. The savory flavor of fried eggplant contrasts nicely with the bright, refreshing pico de gallo in this dish. Try breading and