in Recipes

Fried eggplant slices with mint oil or mint paste

updated

Spread the love

Ingredients for 1 servings:

  • 1 eggplant(s), approx. 350 – 40 g each
  • some salt
  • lots of olive oil
  • n. B. Oil (mint oil) / mint paste, see my recipes

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegan, alkaline, GAT compliant

Wash the eggplant and cut crosswise into 1 cm thick slices. Sprinkle them with salt and let stand for a while. Dab off any excess water and fry the eggplant in a non-stick pan over medium heat in plenty of olive oil. About 5 minutes before the end of cooking, brush the eggplant slices with the mint oil. The eggplant can be eaten warm or cold, for example, at a buffet. If you want to or need to save fat, you can also cook the eggplant in the oven.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Matjes salad à la Papa

pumpkin chutney