Fried eggplants with garlic and herbs
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 130, total fat 9 G., saturated fats 1 G., proteins 2 G., carbohydrates 12 G., fiber 6 G., cholesterol 0 mg, sodium 458 mg, sugar 6 G.
Calories 130, total fat 9 G., saturated fats 1 G., proteins 2 G., carbohydrates 12 G., fiber 6 G., cholesterol 0 mg, sodium 458 mg, sugar 6 G.
To ensure delicious, crispy, and bitter-tasting fried eggplants, squeeze out all the excess water first: sprinkle the sliced eggplants with salt and let them rest under a weight for at least an hour. Then quickly sauté with garlic and red pepper and toss with fresh herbs. A great side dish for any meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium eggplants, peeled and cut into 4cm cubes (about 1.3kg)
- 1/4 cup extra-virgin olive oil
- 1/4 tsp red pepper flakes
- 3 cloves garlic, thinly sliced
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
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Cooking the dish according to the recipe:
- In a large colander, toss the eggplants with a generous pinch of salt. Place the colander over a bowl to drain excess water, and place a second bowl filled with water or several heavy jars on top to press the liquid out of the eggplants. Let drain for at least 1 hour and up to 3 hours.
- Place the eggplants on a baking sheet or large cutting board and pat dry with paper towels.
- Heat olive oil in a large skillet over medium heat. Add half the eggplant and half the red pepper and cook, stirring occasionally, until tender and lightly browned, about 7 minutes. Add half the garlic and continue cooking until softened, about 1 minute.
- Transfer the eggplant to a bowl. Repeat with the remaining oil, eggplant, red pepper, and garlic. Remove from heat, return all the eggplant to the pan, stir in the parsley and mint, and season with salt and pepper to taste.
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