John Myers
Contents
show
Eggplant Fried and / or Pickled
The perfect eggplant fried and / or pickled recipe with a picture and simple step-by-step instructions.
fried eggplant
- 2 piece Eggplant fresh
- 50 ml. Olive oil
- 1 piece Grated garlic
- 1 piece Grated turmeric root
- Coarse salt
- Lavender flowers
Insert another processing variant
- 2 piece Sliced red onion
- 150 ml. Olive oil
- 150 ml. Wine vinegar
- 1 Tablespoon (level) Red chilli flakes
- 2 tablespoon Turnip tops
- Juice of half a lime
fried eggplant slices
- Cut the eggplants unpeeled into 1 cm thick slices. Olive oil is heated on a plate or in a pan and the slices are placed here. Then rub the garlic and turmeric root on the slices and add a little salt at the end.
- It is now important to have a little patience. As soon as the eggplants have absorbed all of the olive oil, they are turned for the first time. Now season the turned slices again and finally dribble some olive oil over again.
- The frying takes a total of 10 minutes and during this time the slices are turned 3 times. Then they are ready and can be used as an accompaniment to e.g. Piece of meat to be eaten. But they are also suitable to be processed in a salad or a quark cream.
INSERT further processing
- If you like, you can also put in the slices in a sweet and sour sauce.
- For this purpose, the fried aubergines are layered alternately with the onion slices in a tall screw-top glass. Then add the remaining ingredients (first the liquids and chilli flakes). Do not shake – just move it back and forth a few times to mix the ingredients. They repeat this every 12 hours for two days. This is how the aubergines are at the end – a kind of anti pasti and excellent with a small starter.
Facebook Comments