Marinated fried eggplant
The method to remove eggplant bitterness in Italian is to sprinkle salted and place it in a flat colander for 20 to 30 minutes. It condenses the flavor of the food rather than soaking it in water, like in Japanese cuisine. The flavor will permeate when the ingredients cool, so soak the freshly fried eggplant in the marinade and let it cool thoroughly. Balsamic vinegar has a refreshing taste, making it suitable for hot seasons.
How to make it
1
(Preparation) Cut the eggplant into 3cm thick rounds, sprinkle with salt, place on a colander for 20-30 minutes.
2
Combine all A and make a marinade.
3
Wipe the water from the eggplant in 1 thoroughly with kitchen paper and fry in oil between 170 and 180°C.
4
While the fried eggplant is still hot, soak it in the marinade 2, season with salt and pepper, and then cool and serve in a bowl.
Materials 2 people
-
- Eggplant
- 160g
-
- salt
- 1g
-
[A]
- Garlic slices
- 6g
-
- Balsamic Vinegar
- 2 tbsp
-
-
Olive Oil
Ardoino Extra Virgin - 3/2 tbsp
-
Olive Oil
-
- Lemon juice
- 1 tablespoon
-
- Mince parsley
- 1 tablespoon
-
- Sliced basil
- 3g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
[PR]
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