Eggplant slices, salted to draw out liquid, patted dry and fried in hot oil until golden on both sides, topped with a raw sauce of garlic, herbs and olive oil or lemon.
Heat the oil in a skillet over medium-high heat and fry slice the eggplant in batches, on both sides, until they are golden.
⚙ Pan-fryingStoveFrying pan
💡Fry in batches without crowding: crowded slices cool the oil and turn soft and greasy.
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2
Transfer slice the eggplant to paper towels.
Paper towels
3
In a small bowl, mix the garlic and salt, arrange the eggplants on a plate and pour the sauce over them.
BowlPlate
157calories
3 gprotein
8 gcarbs
11 gfat
● protein 7%● carbs 23%● fat 70%
Per serving (241 g), of 4 servings
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⚖ About the ingredients
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 886 kcal per 100 g · More about Oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (4) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
Plate· Also works: Serving platter (None)
🧻 Consumables: Paper towels
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